Meatless Chili and Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
~Chili~1 cup chopped onion1 cup chopped green pepper (I used frozen)1 cup chopped celery1 jalapeno pepper sliced (I cut slices in half)1 tsp minced garlic1 Tbs Smart Balance Omega oil1 14.5 oz can of Del Monte Diced Tomatoes Zesty Chili Style1 15.25 oz can of black beans~Corn Bread~(This is half of the Easy Corn Bread recipe on the box of Quaker Yellow Corn Meal - though it calls for vegetable oil and optional salt)1/2 cup plus 2 Tbs flour1/4 cup plus 2 Tbs Quaker yellow corn meal2 Tbs sugar1 tsp baking powder1/2 cup skim milk1 egg white, beaten2 Tbs Smart Balance Omega oil
Makes 4 servings, about 1 1/2 cups chili and 1/4 cup cornbread
~Chili~
Heat 1 Tbs oil in dutch oven
Add onion, green pepper, celery, jalapeno, garlic
Cook until crisp tender (about 5 minutes)
Add tomatoes and black beans
Bring to boil, reduce heat simmer for about 30 minutes
Transfer to 4 2 cup oven safe bowls (about a cup and a half of chili for each)
Set aside
~Cornbread~
Preheat oven to 400 degrees
Mix dry ingredients
Beat egg white with a fork
Add milk and oil to egg white
Add liquid to dry ingredients
Stir just until all dry ingredients are moistened
Top each chili with 1/4 cup cornbread batter
Bake in oven for 15-20 minutes
I made this before discovering the site and had prepared only 3 bowls of chili and cornbread. I had baked for 20 minutes so you may want to check the cornbread after 10 or 15 minutes for 4 portions. 1/3 of this recipe is almost 100 calories more than is recommended on the Flat Belly Diet for a woman of average height.
Number of Servings: 4
Recipe submitted by SparkPeople user MILLECB.
~Chili~
Heat 1 Tbs oil in dutch oven
Add onion, green pepper, celery, jalapeno, garlic
Cook until crisp tender (about 5 minutes)
Add tomatoes and black beans
Bring to boil, reduce heat simmer for about 30 minutes
Transfer to 4 2 cup oven safe bowls (about a cup and a half of chili for each)
Set aside
~Cornbread~
Preheat oven to 400 degrees
Mix dry ingredients
Beat egg white with a fork
Add milk and oil to egg white
Add liquid to dry ingredients
Stir just until all dry ingredients are moistened
Top each chili with 1/4 cup cornbread batter
Bake in oven for 15-20 minutes
I made this before discovering the site and had prepared only 3 bowls of chili and cornbread. I had baked for 20 minutes so you may want to check the cornbread after 10 or 15 minutes for 4 portions. 1/3 of this recipe is almost 100 calories more than is recommended on the Flat Belly Diet for a woman of average height.
Number of Servings: 4
Recipe submitted by SparkPeople user MILLECB.
Nutritional Info Amount Per Serving
- Calories: 374.3
- Total Fat: 11.4 g
- Cholesterol: 0.6 mg
- Sodium: 711.0 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 10.7 g
- Protein: 13.0 g
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