| Chili and Cornbread Jumble |
Serves 1 / You'll probably have enough left from the previous meal to double this recipe and invite a friend over—no one will guess it's leftovers, so don't give away your secret. We've cut the sodium to less than half that of traditional chili with cornbread, but to lower it even further, eliminate the olives.
2 tablespoons sliced black olives, drained and rinsed
1 2-inch square cornbread, crumbled
Leftover White Bean Chili (see recipe)
Leftover cornbread (see White Bean Chili recipe), cut into 1-inch squares (enough to cover each serving dish)
2 tablespoons grated cheddar cheese
Sliced black olives, for garnish
1. Preheat oven to 350º. Stir black olives and crumbled cornbread into leftover chili. Spread into
a single-serving shallow baking dish (8–12 ounces). Place cornbread squares on top and sprinkle with cheese. Bake for 15–18 minutes, until cornbread is brown and cheese is melted. Garnish with additional sliced olives, if desired.
PER SERVING (with 1 serving cornbread): 983 cal, 24% fat cal, 27g fat, 7g sat fat, 86mg chol, 55g protein,
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