Name: Chili Cornbread Bake
Ingredients: 1 15-ounce can black beans (low or no sodium); 1 15-ounce can kidney beans (low or no sodium); 1 15-ounce can corn (low or no sodium); 2 14-ounce cans tomatoes (low or no sodium); 1 8-ounce box cornbread mix; *Optional: Spices (such as chili powder, cumin, garlic powder, or onion powder); *Optional: Fat free plain yogurt

A healthy twist on a cozy comfort food fave!

CourseDinner, Lunch, Main Course

Servings

Calories325kcal

Ingredients

1 15-ounce can black beans low or no sodium
1 15-ounce can kidney beans low or no sodium
1 15-ounce can corn low or no sodium
2 14-ounce cans tomatoes low or no sodium
1 8-ounce box cornbread mix
*Optional: Spices such as chili powder, cumin, garlic powder, or onion powder
*Optional: Fat free plain yogurt

Instructions

Wash hands before preparing food.
Heat oven to 400°F.
Mix cornbread batter according to package and set aside.
In an oven-safe skillet, add the beans, corn, and tomatoes, and bring to a simmer. Simmer on low heat for 15 minutes then, remove from heat.
Spread the cornbread batter over the top of the chili mixture.
Bake for 15 to 20 minutes until cornbread topping is golden brown.
Allow to cool for 5 minutes before serving.

Notes

If desired, top with a dollop of fat free plain yogurt.

Nutrition

Chili Cornbread Bake