Corn Bread-Topped Chicken Chili Recipe

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Corn Bread-Topped Chicken Chili Recipe
Corn Bread-Topped Chicken Chili Recipe photo by Taste of Home
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Corn Bread-Topped Chicken Chili Recipe

Read Reviews
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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours.

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

Directions

In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender.
In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean. Yield: 6 servings.
Originally published as Corn Bread-Topped Chicken Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p34

Nutritional Facts

1.330 cups: 372 calories, 10g fat (1g saturated fat), 43mg cholesterol, 1103mg sodium, 45g carbohydrate (6g sugars, 8g fiber), 24g protein.

  • 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
  1. In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender.
  2. In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean. Yield: 6 servings.
Originally published as Corn Bread-Topped Chicken Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p34

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Reviews forCorn Bread-Topped Chicken Chili

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mrskittymanjones User ID: 8013015 242294
Reviewed Jan. 22, 2016

"The family loved it"

MY REVIEW
robnchip User ID: 5870346 131863
Reviewed Feb. 24, 2014

"Very tasty & easy to prepare, although I did think the chili needed additional spices. Perhaps I made a mistake on the topping because it seemed to be a little dry. Will definitely make again with some small changes."

MY REVIEW
calbertson User ID: 2666608 191961
Reviewed Feb. 23, 2014

"Yumo! Followed recipe except I baked in oven. Topped it with cheese, sour cream and jalepeno."

MY REVIEW
ruthrod User ID: 7651457 191955
Reviewed Feb. 22, 2014

"I have not tried it yet, but looks awsome, I never adjust a recipe till I make it once."

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