Ingredients
1 medium onion, chopped1 medium green pepper, chopped2 teaspoons canola oil2 cans (14-1/2 ounces each) diced tomatoes, drained1 can (16 ounces) chili beans, undrained1/4 cup tomato sauce2 tablespoons chili powder1 teaspoon brown sugar1/2 teaspoon ground cumin1/2 cup all-purpose flour1/2 cup cornmeal1/2 teaspoon baking powder1/4 teaspoon salt1 tablespoon butter, melted3 to 4 tablespoons fat-free milk
Preparation
In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust.
In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration).
Coat four 10-oz. baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned.
