Cornbread-Topped Chili Pot Pies

Ingredients

• Chili: 1 cup chopped portabella mushrooms
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup seeded and chopped jalapeño pepper
• 1 cup seeded and chopped tomato
• 2 cups canned crushed tomatoes
• 1/2 cup frozen sweet corn kernels
• 1/2 cup canned black beans, drained and rinsed
• 2 tsp chopped garlic
• 2 tsp chili powder
• 1/2 tsp ground cumin
• Topping: half of an 8.5-oz package (about 3/4 cup) cornbread/corn muffin mix (like Jiffy)
• 1/4 cup fat-free plain Greek yogurt

Method

1. Preheat oven to 375. Spray six 8-oz ramekins with nonstick spray and place on a large baking sheet.
2. Bring a medium pot sprayed with nonstick spray to medium-high heat. Cook mushrooms, onion, bell pepper, and jalapeños, stirring, 4 minutes. Add chopped tomato; cook until mostly softened, 2-4 minutes.
3. Add the remaining chili ingredients and cook, stirring, until well mixed and bubbly, about 1 minute.
4. Distribute the chili among the ramekins.
5. Combine the topping ingredients with 1 1/2 tbsp water; the batter will be thick. Dollop onto the chili in mounds and flatten with the back of a spoon.
6. Bake until the cornbread is firm and lightly browned and the filling is hot, 18-20 minutes.