A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

  • Serves: 6


Cornmeal Topping


  1. Preheat oven to 350°F.
  2. Cook green pepper and onion in oil until tender.
  3. Stir in rest of ingredients up through chili pepper and cook over low heat for 5 minutes.
  4. Pour into 9 x 13 inch baking pan.
  5. Make cornmeal topping and pour over the mixture.
  6. Bake at 350°F for 30 minutes.


  • To lower the sodium content: use low-sodium canned beans and corn; make half of the cornmeal topping and spoon onto pie (similar to chicken and dumplings).

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