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Add a photoServings: 1
Ingredients
- Â Â Chili (see my recipe)
- 1 can (15 ounces) Chili beans
- 1 pkt (14 ounces) Corn muffin mix
- 1/2 c. Shreded shar Cheddar cheese
Directions
- Six hrs before serving, remove 1 container Chili from freezer (or possibly make fresh); thaw at room temperature just till softened, not hot. Heat chili and beans (with liquid) in large skillet till mix boils. Reduce theat slightly.
- Prepare muffn mix as directed on package except - decrease lowfat milk to 1/2 c. and stir in cheese. Drop dough by tablesponfuls onto boiling chili. Cook uncovered over low heat 10 min. Cover tightly; cook 10 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 876g | |
| Calories 1812 | |
| Calories from Fat 594 | 33% |
| Total Fat 66.84g | 84% |
| Saturated Fat 22.39g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 5661mg | 236% |
| Potassium 2272mg | 65% |
| Total Carbs 252.05g | 67% |
| Dietary Fiber 30.6g | 102% |
| Sugars 5.71g | 4% |
| Protein 56.78g | 91% |
