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!!!
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
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
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.