A lip-smacking meal perfect for even the pickiest of families, with lots of leftovers to boot! No buttermilk? In glass measuring cup, add 1 tbsp (15 mL) lemon juice, then fill to 1 cup (250 mL) with milk. Let stand until curdled, about 10 minutes. Courtesy of Alison Kent.
Directions for: Chicken Chili Bake with Cornbread Topping
Ingredients
Chicken Chili Bake1 Tbsp (15 mL) olive oil
1 onion, diced
3 clove garlic, minced
1 lb(s) (750 g) lean ground chicken
1 can (156 mL) tomato paste
2 Tbsp (30 mL) chili powder
tsp (2 mL) each salt and pepper
1 can (796 mL) diced tomatoes
1 can (540 mL) black beans, drained and rinsed
cup (175 mL) sodium-reduced chicken broth
Cornbread1 cup (250 mL) all-purpose flour
cup (125 mL) cornmeal
2 tsp (10 mL) baking powder
tsp (1 mL) salt
1 egg
1 cup (250 mL) buttermilk
1 Tbsp olive oil
2 green onions, thinly sliced
cup (175 mL) Cheddar cheese, shredded
Directions
Chicken Chili Bake1. In Dutch oven, heat oil over medium-high heat; cook onion and garlic, stirring, until softened, about 3 minutes. Add chicken, breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomato paste, chili powder, salt and pepper; cook for 1 minute.
2. Stir in tomatoes, beans and broth; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 10 minutes. Scrape into 13- x 9-inch (3 L) glass baking dish.
Cornbread1. Meanwhile, in bowl, whisk flour, cornmeal, baking powder and salt. In separate bowl, whisk egg with buttermilk and oil; pour over flour mixture. Add onions; stir just until combined. Spoon in 8 dollops evenly over chili.
2. Bake in preheated 400F (200C) oven until top is golden and dough is cooked underneath, about 30 minutes.
3. Sprinkle with cheese. Continue baking until cheese is bubbly and melted, about 5 minutes. Let stand for 5 minutes before serving.
See more: Chicken, Dinner, Main, Bake, Beans, Tomatoes, Comfort Food