Healthy Cornbread-Topped Chili Pot Pies
It's Getting a Little Chili…Perfect portions and a cornbread topping make chili even more appealing. And with the temperatures dipping low, a batch of these vegetarian-friendly pot pies will warm you right up!
1/6th of recipe (1 pot pie): 168 calories, 3g total fat (1g sat fat), 410mg sodium, 30.5g carbs, 4.5g fiber, 9.5g sugars, 5.5g protein
Green Plan SmartPoints® value 4*
Cook: 30 minutes
1 cup chopped portabella mushrooms
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup seeded and chopped jalapeño pepper
1 cup seeded and chopped tomato
2 cups canned crushed tomatoes
1/2 cup frozen sweet corn kernels
1/2 cup canned black beans, drained and rinsed
2 tsp. chopped garlic
2 tsp. chili powder
1/2 tsp. ground cumin
Half of an 8.5-oz. package (about 3/4 cup) cornbread/corn muffin mix (like the kind by Jiffy)
1/4 cup fat-free plain Greek yogurt
Preheat oven to 375 degrees. Spray six 8-oz. ramekins (each about 3 1/2" in diameter) with nonstick spray, and place on a large baking sheet.
Bring a medium pot sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, bell pepper, and jalapeños. Cook and stir for 4 minutes. Add chopped tomato. Cook and stir until mostly softened, 2 - 4 minutes.
Add remaining chili ingredients to the pot. Cook and stir until well mixed and bubbly, about 1 minute.
Distribute chili among the ramekins.
In a medium bowl, combine topping ingredients with 1 1/2 tbsp. water. Stir until uniform. (Batter will be thick.)
Evenly dollop cornbread batter into mounds on top of the chili, and flatten with the back a spoon.
Bake until cornbread is firm and lightly browned and filling is hot, 18 - 20 minutes.
MAKES 6 SERVINGS
HG Tip: Like your chili extra spicy? Leave in the seeds when you chop up your jalapeños.
Chew on this:
Hmmm, December 15th seems like an odd day to call National Lemon Cupcake Day, yet here we are. Oh, well... There's no wrong time for these Strawberry Lemonade Cupcakes!
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