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Suggest a better descriptionPreheat oven to 400. In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink, Drain fat. Return beef mixture to skillet and add chili powder, cumin, and oregano and season with salt and pepper. Add kidney beans and crushed tomatoes. Bring chili to a boil, then reduce heat and let simmer 20 minutes. Meanwhile, make cornbread; In a medium bowl, stir together corn muffin mix, corn, sour cream, melted butter, and eggs until combined. Pour chili into 9 x 13 baking dish. Top with cornbread batter and spread in an even layer. Bake until a tooth pick inserted into the cent of the cornbread come out clean, 20 to 25 minutes. Serve topped with sour cream, cheddar, and green onions.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 309 | ||
Calories from Fat: 180 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 168mg | 52 % | |
Sodium 315.4mg | 11 % | |
Potassium 621.7mg | 16 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 12.6g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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