Brown Faculty Club
One Magee Street
Providence, RI 02912
(401) 863-3023

Executive Chef Dave Chabot's instructs on the art of a creating your own culinary delight each month.

Vegan Tamale Pie

1 tablespoon olive oil

1 medium onion, finely chopped

1 medium yellow, red, or green bell pepper, seeded and finely chopped

2 garlic cloves, minced

2 Cups Tomato Sauce

1 16-oz. can pinto beans, rinsed and drained

1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon fine sea salt

pinch of cayenne pepper

3 cups water

1 cup yellow stone-ground cornmeal

1 tablespoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon fine sea salt

Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.

Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.

Preheat oven to 350°. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

Cool for 10 minutes before serving. Makes 8-inch square pie.

Enjoy!