1/8th of recipe (about 3/4 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!!!

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
3/4 cup frozen sweet corn kernels

3/4 cup canned diced tomatoes with green chiles

1/2 cup canned black beans, drained and rinsed

1/2 cup canned red kidney beans, drained and rinsed
1/3 cup jarred jalapeño slices, drained and chopped

1 tbsp. chili powder

1 1/2 tsp. crushed garlic

3/4 tsp. ground cumin

Cornbread
1 pouch Betty Crocker Authentic Cornbread & Muffin Mix
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 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.

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.