Thursday, September 23, 2004
We created this vegan pie after Martha's take on Joseph Bonanno Jr's False Alarm Vegetable Chili, just because Martha always keeps her "t".
1 tablespoons vegetable oil
1/2 medium onion, coarsely chopped
1/2 green bell pepper, seeded and cut into 1/2-inch pieces
1/2 red bell pepper, seeded and cut into 1/2-inch pieces
1 medium carrot cut into chunks
1 jalapeño pepper, seeded and minced
1 clove garlic, minced
1 15-ounce can red kidney beans, drained and rinsed
1 16-ounce can coarsely chunked tomatoes
1 tin Pillsbury original crescent rolls
2 teaspoons ground cumin
1 tsp chili powder
1/4 teaspoon crushed red-pepper flakes
Heat oil over medium flame add onion, green and red peppers, carrot, jalapeño pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Add kidney beans tomato and cover. Bring to a boil.
Reduce heat to medium-low, add red pepper flakes and cumin. Simmer covered for about 30 minutes. If the chili starts to dry out, add hot water as needed.
Preheat oven to 350 degrees F. Spoon prepared chili into 2 oven safe casserole pots and cover with crescent dough. Trim the edges, make a 1/2" vent in the crust and cook for approximately 30 minutes or until top browns. Let the pies cool for ten minutes before serving.
Serve with blue corn chips and soy sour cream.