Chili Impossible Pie is a chili and cheese crustless savory pie that works well for lunch or dinner. If you love a bowl of chili, you’ll love this pie!
It’s Chili Cookoff time, and instead of a bowl o’ red, I’d like you to try my Chili Impossible Pie. It’s a bit of a cross between a bowl of chili and quiche, but less of the eggy-creamy aspect of quiche. Let’s say it’s a bowl of chili in pie wedge form!
How to make Chili Impossible Pie
It’s very easy! First, gather your ingredients. Note that I am using 85/15 ground beef (I don’t want to have to drain the fat), prepared pico de gallo (a mix of chopped fresh tomatoes, onions, cilantro and jalapeno that you can find in the grocery store near the fresh salsas and guacs in the refrigerator case), steamed kidney beans from Melissa’s Produce (super handy to have them around), and Heart Smart Bisquick. Use whatever brands you prefer.
Saute the ground beef in a non-stick skillet, until it is done.
Add the spices. Although I am using individual spices (mostly so I have control over the salt, and because I have a well-stocked spice cabinet), you may certainly use a commercial packet of taco seasoning if that’s what you have and like to use.
Stir in the pico de gallo.
Pour into the prepared pie dish. I’m using a 10-inch glass pie dish because I was afraid it might overflow a 9-inch pie dish. However, you could also easily use a 9-inch square baking dish instead of a pie dish. In that case, you’ll cut squares or rectangles of the finished pie instead of wedges.
Scatter green chiles on top.
Scatter kidney beans on top. If you don’t have or don’t like kidney beans, use pinto beans or black-eyed peas or whatever bean you like in your chili. (Or none!)
Top with cheese.
Finally, pour batter over top.
Bake for half an hour, and voila!
If you’re serving as a main dish, I recommend cutting into 6ths. If it’s for lunch or you have other substantial things on the plate, you could probably get away with cutting it into 8ths.
Serve topped with garnishes such as chopped ripe black olives and cilantro leaves. Olives can be polarizing, so I like to serve them as a garnish instead of adding them into the pie. Same with cilantro.
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