Meatless Chili and Cornbread
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Meatless Chili and Cornbread calories by ingredient
Introduction
I am starting the Flat Belly Diet and wanted some chili and corn bread. 1/4 of this recipe meets the guidelines of this plan in my estimation. I am not a vegetarian and do not know if the cornbread meets vegetarian standards as it contains milk and egg. I am starting the Flat Belly Diet and wanted some chili and corn bread. 1/4 of this recipe meets the guidelines of this plan in my estimation. I am not a vegetarian and do not know if the cornbread meets vegetarian standards as it contains milk and egg.Number of Servings: 4
Ingredients
-
~Chili~
1 cup chopped onion
1 cup chopped green pepper (I used frozen)
1 cup chopped celery
1 jalapeno pepper sliced (I cut slices in half)
1 tsp minced garlic
1 Tbs Smart Balance Omega oil
1 14.5 oz can of Del Monte Diced Tomatoes Zesty Chili Style
1 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 flour
1/4 cup plus 2 Tbs Quaker yellow corn meal
2 Tbs sugar
1 tsp baking powder
1/2 cup skim milk
1 egg white, beaten
2 Tbs Smart Balance Omega oil
Directions
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.