NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 cup hearts of palm

0.25 cup black beans

0.13 cup kidney beans

0.5 cup tomato puree

1 tbsp chili powder

1 tsp ground cumin

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.25 cup Greek yogurt

0.5 tbsp cornmeal

0.25 tbsp almond flour

0.5 tsp baking powder

0.5 cup Greek yogurt

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin with a touch of oil.

• 2

  In a small mixing bowl, whisk together the egg, 0.25 cup of Greek yogurt, cornmeal, almond flour, and baking powder until a smooth batter forms.

• 3

  Transfer the cornbread batter into the prepared ramekin and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.

• 4

  While the cornbread bakes, heat the olive oil in a medium saucepan over medium heat; add the diced onion and bell pepper, sautéing for 4 minutes until softened.

• 5

  Slice the hearts of palm into half-inch rounds and add them to the saucepan along with the black beans, kidney beans, tomato puree, chili powder, cumin, nutritional yeast, salt, and pepper.

• 6

  Reduce the heat to low and let the chili simmer gently for 10 minutes, stirring occasionally to allow the flavors to meld and the sauce to thicken.

• 7

  Transfer the hot chili to a serving bowl, top with the remaining 0.5 cup of Greek yogurt for a creamy finish, and serve with the warm cornbread on the side.