- 2 cans Eden Great Northern & Barley Chili
or any Eden Chili
- 1 cup organic sweet corn, fresh or frozen
- 1 cup assorted bell peppers, diced
Preheat oven to 375°. Combine chili, corn, and peppers. Place in a lightly oiled 10" pie pan. Combine dry ingredients for cornbread topping and mix thoroughly. Combine wet ingredients and let sit for 2 to 3 minutes. Blend the wet and dry ingredients thoroughly. Pour topping evenly over chili and corn. Bake approximately 25 minutes or until a cake tester inserted into the cornbread comes out dry. Remove from oven and scoop out to serve.
Per serving - 397 calories, 9 g fat (20% calories from fat), 13 g protein, 69 g carbohydrate, 8 g fiber, 0 mg cholesterol, 678 mg sodium