Follow these steps for perfect results
pork chops or chicken breasts
cut into bite size pieces
olive oil
onion
chopped
celery
sliced
chicken broth
great northern beans
drained
diced green chilies
drained
fresh cilantro
minced
chili powder
ground cumin
ground black pepper
cornbread mix
monterey jack cheese or cheddar cheese
shredded
Heat olive oil in a medium nonstick skillet.
Add chopped onion and sliced celery to the skillet.
Sauté for 5 minutes, stirring often.
Add bite-sized pork or chicken to the skillet.
Cook until browned, about 3-4 minutes.
Transfer the mixture to a 4-quart casserole dish.
Stir in chicken broth, drained great northern beans, drained diced green chilies, minced fresh cilantro, chili powder, ground cumin, and ground black pepper.
Cover the casserole dish and bake at 350°F (175°C) for 20 minutes, stirring occasionally.
Prepare cornbread mix according to package directions.
Remove the chili from the oven.
Spoon cornbread batter evenly over the chili.
Return the casserole dish to the oven.
Bake for 25 minutes longer, or until the cornbread is golden brown.
Remove from oven and sprinkle with shredded Monterey Jack or Cheddar cheese.
Serve hot.
Expert advice for the best results
Adjust chili powder and cumin to your preferred spice level.
Add a dollop of sour cream or Greek yogurt before serving.
Use leftover cooked chicken or pork to speed up prep time.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated until ready to bake.
Serve in the casserole dish or portion onto plates, garnishing with extra cheese and cilantro.
Serve with a side salad.
Offer toppings like sour cream, avocado, and hot sauce.
Complements the spice and richness of the chili.
Pairs well with the savory flavors.
Discover the story behind this recipe
Comfort food staple, often served at potlucks and family gatherings.
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