Corn Bread-Topped Chicken Chili Recipe
"After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.—Nicole Filizetti, Grand Marais, Michigan..."
INGREDIENTS
•
1 can (16 ounces) kidney beans, rinsed and drained
•
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
•
1 cup frozen whole kernel corn, thawed and drained
•
1 cup tomato juice
•
1 can (4 ounces) chopped green chilies, drained
•
2 tablespoons minced fresh cilantro
•
1 tablespoon chili powder
•
1/2 teaspoon ground chipotle pepper
•
1 small onion, finely chopped
•
1 small sweet red pepper, chopped
•
2 tablespoons canola oil, divided
•
2 garlic cloves, minced
•
1-1/4 pounds boneless skinless chicken breasts, cubed
•
2 tablespoons cornstarch
•
1/2 teaspoon salt, divided
•
1 cup cornmeal
•
2 teaspoons baking powder
•
1/2 teaspoon baking soda
•
1/2 cup 2% milk
Comments & Reviews
Just A Pinch Sweepstakes