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Pork and Bean Chili
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|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|
- 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.
- 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.
- Add pork and beans, tomatoes, and jalepeno peppers to skillet. Cook, stirring, until mixture thickens slightly, about 20 minutes.
- Cut corn bread into 6 squares; place on individual serving plates. Spoon chili evenly over corn bread. Top evenly with sour cream and salsa.
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