Sunday, October 17, 2010

Chili and Cornbread

Nothing says 'Fall' quite like chili and cornbread! I took a few recipes I had and put my own healthy twist on them and they came out pretty darn good! We made a vegetarian chili and cornbread using whole wheat flour instead of white, applesauce instead of oil, eggbeaters to eliminate cholesterol, and skim milk to cut down on calories. This version of cornbread is a little dense but is perfect for dipping (which in my opinion is its sole purpose!). To give the chili the taste as if it was cooked over a fire, I added worstershire sauce and liquid dash. The chili definitely had a kick to it, so if you want to cut down on the spicyness, simply substitute the Rotel tomatoes with green chilis for regular diced tomatoes. Happy Fall!

*The chili came out to being 75 calories for a 1/2 cup and the cornbread was 135 calories for 1 piece (when cut into 9 pieces).

Vegetarian Chili
1 large chopped yellow onion
3 Tbsp minced garlic
2 can fulls of water
2 tablespoons Stevia (sugar substitute
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 can Rotel tomatoes with green chilis, undrained
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can Great Northern White Beans, rinsed and drained
Couple dashes of liquid smoke

Combine everything in a crockpot and cook all day on low.

Wheat Cornbread
1 cup yellow cornmeal
1 1/2  cups whole wheat flour
1/4 cup Stevia (sugar substitute)
1 tsp salt
3 Tbsp unsweetened applesauce
1 Tbsp baking powder
1 cup skim milk
3/4 cup eggbeaters

Preheat oven to 375 and place 8"x8" dish in oven to heat up.

Mix together all ingredients until there are no lumps.

Take dish out of oven, spray with non-stick spray, and pour in batter.

Cook for 25-35 minutes

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