| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 1/4 cups finely chopped onion
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 1/2 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons fresh lime juice
- 1 (19-ounce) can cannellini beans
- 2 cups cooked chicken, chopped
- 1 (14-ounce) can chicken broth
- 1 (4 1/2-ounce) can mild green chiles, drained
- 1 egg
- 1/2 cup milk
- 3 tablespoons butter or margarine, melted
- 1 (6-ounce) package cornbread mix (recommended: Martha White brand Cotton Pickin’ or Buttermilk)
- 1 cup shredded cheddar
- Sour cream, optional, for garnish
- Salsa, optional, for garnish
- Fresh cilantro sprigs, optional, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Filling:
- In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside.
- Crust:
- In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.
- If desired, top with sour cream, salsa, and cilantro before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 502 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 100 mg |
| Sodium | 866 mg |
Reviews
This one is loved by my family, a staple for years. Amongst other times, I am expected to make this every New Year’s Day. I find it best to have the cilantro and sour cream garnish.
This was outstanding! I was 3/4 through the recipe when I realized I had no chili’s and it didn’t even ,
matter. The liquid is mostly absorbed into the corn bread giving it incredible flavor. My husband and I both really enjoyed it. This one is a keeper
matter. The liquid is mostly absorbed into the corn bread giving it incredible flavor. My husband and I both really enjoyed it. This one is a keeper
Delicious! I used two cans of beans and added a can of drained corn to make it stretch farther. This is a winner winner chicken dinner (pun intended). I did have to cook it a few extra minutes in order for my cornbread to cook all the way through.
I made this for dinner tonight and it was delicious! A big hit with my family! I should have doubled the recipe because everyone was looking for seconds. I roasted my chicken and used more than the recipe called for. Mine wasn’t soupy at all. The cornbread topping was delicious and my family thought I should have made a batch as a side dish. This is definitely a keeper!
This was delicious and I will make again. The only reason didn’t give it four stars was because it was soupy. Next time I might add cornstarch but are there any other suggestions?
loved this recipe, i shredded the chicken after cooking for a thicker chili, addes a little more cumin and chili powder than stated, also added chopped jalapeno to chicken and into the cornbread. otherwise followed recipe excactly. i fed 4 hungry men and got rave reveiws!! and no leftovers
This chili recipe was delicious! I’ve made it twice. I used Martha White’s Mexican Cornbread mix and added cayenne pepper to the batter so those who wanted more kick could eat the cornbread and those who wanted to avoid spice avoided the cornbread.
Great recipe! I added carrots, celery, and two cans of white beans to it. Loved the hushpuppy topping. Very easy chili to make and didn’t take too long…
Good flavor! Made it fairly mild to feed my kids. Hubby says he would have liked it better with more kick. The cornbread was GREAT! The chili, while not white, was good, with a good cumin/chili flavor.
Will make this again for sure!
We liked it…. just had to add a bit of spice for a ‘zippier’ chili.