To get you on the path of healthy Pyramid eating, why not whip up some Black Bean Chili With Oranges and Cornbread in only one dish!

BLACK BEAN CHILI WITH ORANGES AND CORNBREAD

1 package cornbread mix
2 large onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves of garlic, chopped
1 tablespoon vegetable oil
¼ cup water
3 (15 oz) cans of black beans, drained and rinsed well
1 cup chicken or vegetable broth
½ teaspoon dried oregano
¼ teaspoon chili powder
¼ teaspoon ground allspice
dash hot pepper, or to taste
4 fresh oranges
1 cup nonfat sour cream

Bake cornbread in a 9x9 inch (square) pan, as directed on package. While cornbread is baking, make chili by combining onion, green and red bell peppers, garlic, oil and water in a large saucepan. Cook, stirring often, for 10 minutes, or until vegetables are soft. Add beans, broth, oregano, chili powder, allspice, and hot pepper, if desired. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes more.

While chili is simmering, shred 2 teaspoons orange peel. Squeeze juice from enough oranges to make ½ cup. Set shredded peel and juice aside. Peel and remove all white membrane from remaining oranges, then slice fruit crosswise. Cover oranges and set aside.

Uncover chili and bring back to a boil. Continue boiling for 15 to 20 minutes, until chili thickens. Stir in 1 teaspoon orange peel and add in all of the juice. Ladle chili into bowls. Top with orange slices and a dollop of sour cream. Garnish with one remaining teaspoon of orange peel. Serve cornbread slice on side of chili. Enjoy!

Makes 4 Servings: Per serving (with one 2-by-2 inch cornbread square): 490 calories; 10 grams fat, 0 mg cholesterol.

Prep. Time: Approximately 1 hour.