3 tablespoons olive oil, divided
1 small onion, chopped
1 carrot, chopped
1 (4-ounce) can green chilies, chopped and drained
3 cups cooked beans (your choice but I like black or pinto), or 2 cans drained
1 cup corn kernels, frozen works well
1 bell pepper, seeded and chopped
2 garlic cloves, minced
3/4 cup vegetable stock (you can use water in a pinch)
1 tablespoon tamari or soy sauce (the secret ingredient)
1 tablespoon fresh cilantro
salt, to taste
pepper, to taste
1 cup cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup nondairy milk
1. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and carrot; cook until soft (about 5 minutes).
2. Lightly oil a 3 to 4 quart slow cooker and transfer the carrot/onion mixture. Add the green chilies, beans, corn, bell pepper, and garlic. Stir in the stock, tamari, cilantro, salt, and pepper; cover and cook on low for about 5 hours.
3. About an hour before you are ready to serve, make the topping. In a bowl, combine the cornmeal, baking powder, baking soda, and 1/2 teaspoon of salt; thoroughly combine. Add the milk and remaining 2 tablespoons of oil; stir to blend. Either roll out the dough on a lightly floured surface to about a 1/4 inch and carefully place it on top of the vegetables or, for a more rustic look, just spoon it on top and spread it.
4. Turn the heat setting to high, cover it up, and cook until the topping is cooked through (about 1 hour). Try to serve within 10 to 15 minutes after the crust is finished cooking.
This always reminds me of a Tamale pie.
Source of recipe: Inspired from the cookbook "Fresh from the Vegetarian Slow Cooker"