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
Directions
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 34 reviews
By 1geauxgirl
on October 05, 2011
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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!
By krutztwo
Rockville Centr...
on March 05, 2011
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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?
By misstasha5_12023229
craig, 44
on January 17, 2011
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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
Read all 34 reviews