Cornbread-Topped Dan-Good Chili

1/8th of recipe (about ¾ cup chili and 1 piece cornbread): 198 calories, 1.5g fat, 963mg sodium, 41g carbs, 5.5g fiber, 13.5g sugars, 6.5g protein -- PointsPlus® value 5* Cornbread with chili is one of the best comfort-food duos of all time. And THIS is one of our best chili recipes of all time. Pssst... It's named after Mr. HG himself! YAY, DAN!!!

Cornbread-Topped Dan-Good Chili

Photo by asally04


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Chili

  • One

    29-oz. can tomato sauce

  • 1

    cup peeled and chopped carrots

  • 1

    cup chopped onion

  • 1

    cup chopped portabella mushrooms

  • 1

    cup chopped red bell pepper

  • 1

    cup chopped green bell pepper

  • ¾

    cup frozen sweet corn kernels

  • ¾

    cup canned diced tomatoes with green chiles

  • ½

    cup canned black beans, drained and rinsed

  • ½

    cup canned red kidney beans, drained and rinsed

  • cup jarred jalapeño slices, drained and chopped

  • 1

    tbsp. chili powder

  • tsp. crushed garlic

  • ¾

    tsp. ground cumin

  • Cornbread

  • 1

    pouch Betty Crocker Authentic Cornbread & Muffin Mix

  • ¼

    cup fat-free liquid egg substitute (like Egg Beaters Original)

  • ¼

    cup no-sugar-added applesauce

  • 1

    tbsp. jarred jalapeño slices, drained and chopped

Directions

Add all chili ingredients to a crock pot, and thoroughly stir. Cover and cook on high for 3 hours or on low for 7 hours. To make the cornbread, in a large bowl, combine cornbread mix, egg substitute, and applesauce. Mix well. Fold in chopped jalapeño. Add cornbread mixture to the cooked chili in the crock pot in 8 evenly spaced, evenly sized dollops. Cover and cook on high for about 30 minutes, until topping is fully cooked. Enjoy! MAKES 8 SERVINGS HG FYI: This chili packs some heat! For a milder chili, use less jalapeño.


Nutrition

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