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1. In a medium skillet, add the onion and green pepper and sauté until they begin to brown.
2. Add the beans, seasoning and simmer over low heat until the mixture begins to thicken.
3. Add the tomatoes and cook for 30 minutes.
4. Prepare the cornbread according to package directions, but add the pineapple to the batter.
5. Cook until the cornbread browns on top.
6. Cool and cut into squares.
7. Serve with a bowl of chili.
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