| Chili: | | 1 1/4 ozs low-sodium taco seasoning mix | |
| 1 lb ground chicken breast skinless | | Cornbread: | |
| 1 c onions, chopped | | 6 1/2 ozs cornbread mix | |
| 1/2 c bell peppers, chopped | | 8 1/2 ozs creamed corn, undrained | |
| 1 tsp garlic, minced | | 3/4 c fat-free milk | |
| 15 1/2 ozs canned dark red kidney beans, drained | | 1 whole egg | |
| 8 ozs no-salt-added tomato sauce | | 4 ozs cheddar cheese, shredded | |
Preheat oven to 350. Prepare a 11"x 7" casserole dish with cooking spray; set aside. In a large saucepan, cook chicken, onions, bell peppers, and garlic until chicken is no longer pink. Add beans, tomato sauce, and taco seasoning mix. Mix well. Simmer for ten minutes; set aside. To prepare cornbread, combine cornbread mix, creamed corn, milk, egg, and cheese. Mix well. Spread one cup cornbread mixture onto prepared dish. Spoon chili mixture over top. Spread remaining cornbread mixture evenly over top. Bake for 40 minutes, or until golden brown.