WHITE CHILI AND CORN BREAD BAKE
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|3||pork chops, boneless, cut into 3/4" cubes|
find more delicious recipes at www.porkbeinspired.com
|1 Tbsp||olive oil|
|1 large||onion, chopped|
|2 can(s)||chicken broth|
|1 (15 oz) can(s)||great northern beans, rinsed and drained|
|1 (4 oz) can(s)||diced green chiles, drained|
|1/4 c||cilantro, fresh, minced|
|1 tsp||chili powder|
|1/2 tsp||ground cumin|
|1/4 tsp||ground beef seasoning|
|1 (10 oz) pkg||corn bread mix|
|4 Tbsp||monterey jack cheese, shredded|
Lewiston, ID (pop. 31,894)
Member Since Dec 2009
I made this chili for our Chili Cook-off at work and it won a prize for most original. It's got a sweet taste that's really intriguing.
Preheat oven to 350 degrees F. In a medium nonstick skillet, heat oil, add onion and cook stirring often for 5 minutes or until tender.
Add pork and cook for 2-3 minutes or until browned. Transfer mixture to a 4-quart casserole. Stir in broth, beans, chiles, cilantro, chili powder, ground cumin and pepper.
Bake, covered for 20 minutes, stirring occasionally.
Prepare the corn bread mix according to the package directions. Remove the chili from the oven. Spoon corn bread batter over the chili. Return to the oven. Bake for 25 minutes longer or until corn bread topping is golden brown. Sprinkle with cheese before serving.