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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maball User ID: 4420592 269874
Reviewed Jul. 23, 2017

"Would have been better without the weird "corn bread" that goes on everything and is not like actual corn bread. More like corn meal coating that ruins it."

MY REVIEW
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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