NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Black beans

0.25 cup Kidney beans

0.25 cup Pinto beans

0.5 cup Tomato puree

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Chili powder

0.5 tsp Smoked paprika

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

1 large Egg

0.25 cup Liquid egg whites

1.5 tbsp Yellow cornmeal

0.5 tbsp Almond flour

0.5 tsp Baking powder

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe ramekin.

• 2

  In a medium pot over medium heat, sauté the diced onion and minced garlic with a splash of water until softened.

• 3

  Add the black beans, kidney beans, pinto beans, tomato puree, chili powder, smoked paprika, cumin, salt, and pepper.

• 4

  Simmer the chili on low heat for 15 minutes to allow the smoky flavors to meld together.

• 5

  In a small bowl, whisk together the egg, egg whites, 2 tablespoons of Greek yogurt, cornmeal, almond flour, and baking powder.

• 6

  Pour the batter into the prepared ramekin and bake for 12 to 15 minutes until the cornbread is golden and firm.

• 7

  Ladle the chili into a bowl, top with the remaining Greek yogurt, and serve alongside the fresh cornbread.