Name: Cornbread-Crusted Chile Beans
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 cup chopped onion; 1 (15-ounce) can light red kidney beans, rinsed and drained; 1 teaspoon chili powder; 1 teaspoon hot sauce; 1/2 teaspoon ground cumin; 1 (14.5-ounce) can chili-style diced tomatoes (such as Del Monte); 1 (4-ounce) can chopped green chiles; 1 (8 1/2-ounce) package cornbread mix (such as Jiffy); 1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese; 1/3 cup fat-free milk; 2 large egg whites

1 teaspoon olive oil

1 cup chopped onion

1 (15-ounce) can light red kidney beans, rinsed and drained

1 teaspoon chili powder

1 teaspoon hot sauce

1/2 teaspoon ground cumin

1 (14.5-ounce) can chili-style diced tomatoes (such as Del Monte)

1 (4-ounce) can chopped green chiles

1 (8 1/2-ounce) package cornbread mix (such as Jiffy)

1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese

1/3 cup fat-free milk

2 large egg whites

Cornbread-Crusted Chile Beans

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