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Pork and Bean Chili

Serves 6


6 cloves garlic, minced
1 about 1 cup medium red bell pepper, chopped
1 about 1/2 cup small yellow onion, chopped
1 18 oz. can pork and beans
2 large tomatoes, seeded and chopped
1 Tbsp. jalepeno peppers, chopped
1 cup nonfat sour cream
1/2 cup salsa
For The Corn Bread:
1 8 1/2 oz. package corn bread mix
1/3 cup skim milk
1 large egg


  1. Preheat oven to 400F. To prepare corn bread, spray an 8-inch square baking dish with vegetable cooking spray. In a medium bowl, combine corn bread mix, milk and egg, tossing with a fork to combine. Spread batter in prepared dish. Bake until golden and set, about 20 minutes.
  2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add garlic, bell pepper, and onion. Cook, stirring, until tender, about 5 minutes.
  3. Add pork and beans, tomatoes, and jalepeno peppers to skillet. Cook, stirring, until mixture thickens slightly, about 20 minutes.
  4. Cut corn bread into 6 squares; place on individual serving plates. Spoon chili evenly over corn bread. Top evenly with sour cream and salsa.