Leftover Chili With Cornbread Topping |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Cooking for 1 or 2 often results in some leftovers. This recipe can be made using leftover chili with beans and is wonderful for a quick meal for 2 served along with a side salad. Ingredients:
1 1/2-2 cups leftover chili, reheated |
3/4 cup cornbread mix (cornbread mix) |
3 -4 tablespoons milk |
1 egg white |
1/3 cup cheddar cheese, shredded |
1/4 cup frozen corn, thawed |
1/2 jalapeno pepper, seeded, chopped (optional) |
Directions:
1. Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
2. Divide the warmed chili between the 2 bowls.
3. Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
4. Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.
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