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Cornbread and Chili Recipe


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     Cornbread and Chili

Category   Entrees - Maindishes
Sub Category   None

1 tablespoon EVOO
2 garlic cloves, minced
1/2 cup chopped green onion
1/2 pound lean ground beef
2 tablespoons chili powder
28 ounce can fire roasted diced tomatoes
15 ounce can black beans, drained and rinsed
1 red pepper, cored, seeded and diced
4 carrots, peeled and grated
1/2 teaspoon brown sugar
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain nonfat yogurt
2 eggs, beaten
1 can creamed corn

FOR CHILI- In a large saucepan, heat the oil over medium heat. Add the garlic and green onion and cook for about 1 minute. Add the ground beef and cook until browned, about 5 minutes. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrot, brown sugar and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the chili for 15 minutes. Serve over white rice.
FOR CORNBREAD- Preheat oven to 400 degrees F. In a medium mixing bowl, combine dry ingredients. Stir in yogurt and eggs. Stir in corn. Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet). Bake for approximately 20 minutes.
Serve chili over cornbread.

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