Anita's Tried & True Heart Healthy Recipes

Chili Cornbread Bake

Adapted from
10 servings

   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.
Nutritional Analysis per serving (10 servings total)
Calories 268   %CFF 19 %
Total Fat 6 g   Saturated Fat 2 mg
Protein 18 g   Cholesterol 57 g
Carbohydrates 30 g   Sodium 695 mg
Sugars 10 g   Fiber 4 g

4.7 WW Points
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