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Publix Simple Meals

White Bean Chili and Cheddar Cornbread

White Bean Chili and Cheddar Cornbread
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

  • Prepare cornbread and begin to bake (10 minutes)
  • While cornbread bakes, prepare chili; serve (25 minutes)

White Bean Chili


1 (12-ounce) package 50% less fat sausage
1/2 pound ground turkey breast
1 (10-ounce) bag frozen seasoning blend (contains diced onions, bell peppers, and celery)
1 tablespoon roasted garlic
1 (1.25-ounce) package taco seasoning mix
2 (15.8-ounce) cans great northern beans (undrained)
1 (14-ounce) can chicken broth
1 (4.5-ounce) can chopped green chiles
1 (16-ounce) can refried beans with green chiles


  1. Preheat large saucepan on medium-high heat 2-3 minutes. Add sausage, ground turkey, seasoning blend, and garlic. Brown 10-12 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks.
  2. Stir in dry seasoning mix; cover and cook 1 minute. Stir in beans (including liquids) and remaining ingredients; cover and bring to boil. Serve.

Cheddar Cornbread


2 eggs
2/3 cup reduced-fat milk
1/4 cup chive/onion cream cheese spread
2 (8.5-ounce) boxes corn muffin mix
2/3 cup shredded Cheddar cheese
butter cooking spray


  1. Preheat oven to 400°F. Whisk eggs, milk, and onion cheese spread in medium bowl 2 minutes or until smooth. Stir in cornbread mix and cheese. Mix thoroughly; let stand 5 minutes.
  2. Coat 8-inch square baking dish with cooking spray. Spoon cornbread mixture into baking dish. Bake 25-28 minutes or until golden. Let cool 5 minutes. Serve.

Aprons Advice

  • For a thicker chili, simmer for additional 10 minutes on low heat.

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White Bean Chili and Cheddar Cornbread

Items You May Need to Buy

White Bean Chili

CALORIES (per 1/8 recipe) 302kcal; FAT 9g; CHOL 50mg; SODIUM 1164mg; CARB 28g; FIBER 10g; PROTEIN 23g; VIT A 4%; VIT C 50%; CALC 6%; IRON 18%

Cheddar Cornbread

CALORIES (per 1/8 recipe) 339kcal; FAT 14g; CHOL 74mg; SODIUM 635mg; CARB 45g; FIBER 2g; PROTEIN 8g; VIT A 9%; VIT C 1%; CALC 19%; IRON 10%

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