Dr. Joel Fuhrman's Chili Pie with Cornbread Topping

Indulge in chili pie without going overboard on calories, salt, or sugar with this vegetarian version that's loaded with beans and vegetables. Swap salt for spices like cumin and chili powder to boost flavor and substitute white sugar for a healthy alternative like Medjool dates.

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2 cup Low-sodium or no-salt-added vegetable broth
1 Onion (chopped)
4 cloves Garlic (chopped)
3 tbsp Tomato paste (in BPA-free packaging)
1 1/2 cups Diced tomatoes
2 tbsp Chili powder
2 tsp Cumin
3 cup Frozen chopped broccoli (thawed)
4 cup (or 3 cans 15 ounce) Cooked red kidney beans (low-sodium or no-salt- added kidney beans, drained)
1 cup Cornmeal
1 cup Oat flour
1 tbsp Baking powder
1 Medjool or 10 regular dates (pitted)
1 cup Unsweetened soy (hemp or almond milk)
2 tbsp Ground flaxseeds
1 cup Frozen corn kernels (thawed)

To make the chili:

Heat 2 to 3 tablespoons water or low-sodium vegetable broth in a large pot and saute onions and garlic until softened. Add tomato paste, tomatoes, chili powder, cumin, vegetable broth, broccoli, and beans.

Bring to a boil, reduce heat, and cook uncovered for 30 minutes until chili has thickened.

To make the cornbread:

Combine cornmeal, oat flour, and baking powder in a large bowl. Stir well and set aside.

In a high-powered blender, combine dates, nondairy milk, and ground flaxseeds.

Combine with the dry ingredients, stirring just until well combined. Mixture will be thick.

To assemble the pie, preheat oven to 350˚F. Lightly oil a 13 ✕ 9- inch baking dish. Transfer the chili to the baking dish. Sprinkle corn kernels on top. Drop cornbread batter, by the spoonful, on top of the chili until the batter forms an even layer on top, using a fork to lightly spread the batter. It is okay if it is not a perfect layer; sections of the chili may still be visible.

Bake for 20 minutes.

Recipe from The End of Heart Disease by Joel Fuhrman, MD. Copyright 2016.