Directions:
- In a medium nonstick skillet, heat oil; add onion and celery, saute, stirring often, for 5 minutes.
- Add pork or chicken and cook 3 to 4 minutes until browned.
- Transfer mixture to a 4 quart casserole.
- Stir in the broth, beans, chiles, cilantro, chili powder, ground cumin and pepper.
- Bake covered, at 350* oven for 20 minutes, stirring occasionally.
- Prepare the corn bread mix according to package directions.
- Remove the chili from the oven.
- Spoon corn bread batter over the chili.
- Return to the oven.
- Bake 25 minutes longer or until corn bread is golden brown.
- To serve, sprinkle with cheese.
- Can easily be doubled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.16 Kcal (566 kJ) | ||
| Calories from fat | 66.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 11% | |
|---|---|---|---|
| Cholesterol | 18.89mg | 6% | |
| Sodium | 337.61mg | 14% | |
| Potassium | 284.34mg | 6% | |
| Total Carbs | 10.31g | 3% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 7.18g | 14% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 119.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 136.31 Kcal (571 kJ) | ||
| Calories from fat | 66.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 11% | |
|---|---|---|---|
| Cholesterol | 19.05mg | 6% | |
| Sodium | 340.47mg | 14% | |
| Potassium | 286.75mg | 6% | |
| Total Carbs | 10.4g | 3% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 7.24g | 14% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 120.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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