Gluten-Free Recipe: Rice & Bean Chili Pie

This wholesome recipe is packed full of healthy fiber and great flavor! Who says cooking gluten-free has to be boring?  This one combines heart-healthy kidney beans with brown rice, cheese, and lots of spices for a new take on chili - and pie! :-)

Rice & Bean Chili Pie - Gluten Free

Ingredients:

1/2 Tbsp olive oil
1 cup chopped onion
1 tsp chili powder
1 tsp ground cumin
1/2 garlic powder
1/4 tsp salt
1 can (15 oz) kidney beans, drained
1 1/2 cups cooked brown rice
3/4 cup shredded Cheddar cheese
3/4 cup milk
2 beaten eggs

Directions:

• Preheat oven to 350 degrees. Lightly oil a 10 inch pie pan.
• Put the olive oil in a pot over medium heat. When hot, add the onion and stir, cooking until soft, then add the chili powder, cumin, garlic powder, and salt, stirring and cooking for 1 minute, just until fragrant.
• Add the beans and rice to the pot, stirring to combine well, then stir in the cheese, milk, and eggs, mixing well.
• Turn the mixture out into the prepared pie pan.
• Bake (uncovered) in preheated oven for 25 minutes, until the edges are slightly brown and the center has set up (not runny).
• Remove from oven and allow to rest for 15 minutes before slicing to serve.