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Chili Pie

Nutrition Information
Calories: 240
Total Fat: 1.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 490mg
Carbohydrates: 42g
Dietary Fiber: 9g
Sugars: 3g
Protein: 16g
Vitamin A: 1250iu (25%)
Vitamin C: 30mg (50%)
Calcium: 200mg (20%)
Iron: 1.8mg (10%)

Yield: 4- 2 cups per serving

1-1/2 cups chicken broth
1/2 cup yellow cornmeal
1/2 cup light grated cheddar cheese, separated
2 cans low-fat chili
4 teaspoons nonfat sour cream

Place the broth and yellow cornmeal in a small sauce pan. Bring to a boil, reduce to a simmer and cook, stirrying, until it becomes thick, about 6 minutes. Remove from heat. Spray a 9-inch glass pie pan with vegetable oil cooking spray. Spread the pudding into the bottom of the pie pan, top with 1/4 cup grated cheddar cheese and set aside.

Preheat broiler in your oven.

Meanwhile, heat canned chili. Pour over corn pudding, top with remaining 1/4 cup cheddar cheese. Broil in oven until cheese melts - about 3-5 minutes. Cut pie into 4 wedges. Serve each wedge topped with nonfat sour cream.

Total Preparation & Cooking Time: 30 min. (10 Prep, 20 Cook)

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