Beefy Corn and Black Bean Chili w/ Cheesy Corn Bread

Both Cooking Light recpies; these come from their "5 ingredient, 15 minute cookbook"...love that magazine.

Beefy Corn and Black Bean Chili

1 lb ground beef
2 tsp salt-free chili powder blend
1 (14oz) package frozen seasoned corn and black beans (you can totally use canned varieties of both)
1 (14 oz) can fat-free, less-sodium beef broth
1 (15oz) can seasoned tomato sauce for chili (such as Hunt's)
Sour cream (optional)
Green onions, sliced (optional)

Combine beef and chili powder in a largepan/dutch oven. Cook over medium heat until beef is browned, stirring to crumble (around 6 min). Drain well.

Stir in corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 min. Uncover and simmer 5, stirring occasionally.

Serve, garnish with sour cream and green onion.

Cheesy Cheddar Corn Bread
2 c self-rising cornmeal mix
1/2 c shredded cheddar cheese
1 1/4 c sour cream
1 large egg, lightly beaten
butter or butter flavored cooking spray

Prehat oven to 425

Combine first 5 ingredients in a large bowl; stir just until dry ingredients moistened. Pour batter into an 8 inch square baking pan coated with cooking spray or butter. Bake at 425 for 20 minutes. Remove from oven; coat top of corn bread with cooking spray or butter. Return to oven; bake an additional 3 min or unil a wooden pick inserted in center comes out clean and corn bread is golden. Serve!