3 Bean Chicken Chili with Cornbread Topping

3 Bean Chicken Chili with Cornbread Topping

Total Time:
50 mins
Prep Time:
15 mins
Cook Time:
35 mins
Yield:
12 servings
Dish Size:
4 Quart
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October 10, 2013
Tara’s Tidbits®

To personalize your casserole, use a straight edge or Exacto knife to create a stencil by cutting the Halloween message of your choice out of a piece of card stock. Place the stencil over the casserole and cover with a generous sprinkling of chili powder, paprika or smoked paprika. Once letters are covered, gently remove the paper by lifting straight up.

3 Bean Chicken Chili with Cheesy Cornbread Topping is the perfect casserole for Halloween or any other chilly night! A cinch to make, it’s delicious, nutritious and can be made ahead of time.

Ingredients

  • 1 onion, chopped, about 1 1/2 cups
  • 1 1/4 pounds ground chicken
  • 2 tablespoons olive oil
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons chili powder
  • ½ teaspoon salt
  • 2 (8.5-ounce) boxes corn muffin mix
  • 1 cup shredded Cheddar cheese
  • 2 eggs
  • 2/3 cup milk
  • Sour cream and chopped chives, for garnish

Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil in a large skillet over medium high heat. Add the onion and cook, stirring occasionally until softened, about 3 minutes. Add the chicken and cook, breaking up meat with a wooden spoon, until cooked through and crumbled, about 5 minutes. Pour off any extra liquid.
  3. Transfer the meat mixture to a temp-tations® 4-quart baker.  Stir in the beans, tomatoes, chili powder and salt and mix to combine. Bake for 15 minutes.
  4. While casserole is baking, combine muffin mix and cheese in a large temp-tations® bowl. In a separate small temp-tations® bowl, beat eggs and milk and then add to corn muffin mixture until just combined. Let mixture sit for 5 minutes. 
  5. Remove casserole from oven, and spread the corn muffin mixture evenly over the top.  Return to oven and bake about 20 minutes, until cooked through and golden.
  6. Serve with sour cream and chopped chives, if desired.
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