Tamale Pie

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 12

Serving size: 1 square

Ingredients

1 cup Onions, yellow or white, medium dice
1 cup Red bell pepper, small dice
1 cup Green bell pepper, small dice
1 ¾ cups Dark red kidney beans, canned, low sodium, drained and rinsed
1 ¾ cups Diced tomatoes, canned, low sodium
2 tablespoons Chili powder
5 cups Water
1 cup Oats, steel-cut, raw
1 cup  Tomato paste

Cornbread
1 cup Cornmeal
1 ½ cups Unbleached all-purpose flour
1 tablespoons Baking powder
1 ½ cups Non-dairy milk, unsweetened
½ cup Non-dairy margarine
½ cup Plant-based (egg-free) mayonnaise

Preparation

1. Preheat oven to 350 degrees Fahrenheit.
2. Sauté onions and peppers with a little water until tender.
3. Add beans, tomatoes, and chili powder and stir. Add the water.
4. Add raw steel cut oats.
5. Bring to a boil, stirring. Reduce heat to medium and continue to cook and stir for 20 minutes or until oatmeal is softened.
6. Add tomato paste and stir, continue to cook for 5 minutes.
7. While the chili is cooking, make the cornbread. In a large bowl, mix the dry ingredients (cornmeal, flour, and baking powder). In a separate bowl, combine the wet ingredients. Pour the wet ingredients into the dry and mix until all incorporated (do not over mix). Set aside.
8. Pour chili in ½ hotel pan, top with cornbread, and bake at 350 degrees Fahrenheit until cornbread is set, about 20 minutes.

Nutrition information

Calories: 479 Total Fat: 26g Saturated Fat: 4g Monounsaturated Fat: 10.7g Polyunsaturated Fat: 9g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 50g Fiber: 8.6g Total Sugar: 8.9g Protein: 10.4g Sodium: 948mg Vitamin A: 186μg Vitamin C: 40.7mg Calcium: 195mg Iron: 3.7mg Folate: 38μg