White Chicken Chili with Cheddar Hushpuppy Crust


Ingredients

FILLING
1tablespoon Crisco® Pure Olive Oil
1cup finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2teaspoon cumin
1tablespoon chili powder
2tablespoons lime juice
1 (19 oz.)can cannellini beans (white kidney beans)
2cups chopped cooked chicken
1 (14 oz.)can chicken broth
1 (4.5 oz.)can mild green chiles, drained
CRUST
1 large egg
1/2cup milk
3tablespoons butter, melted
1 (6 oz.)package Martha White® Cotton Country® Buttermilk Cornbread Mix
1/4cup finely chopped onion
1cup (4 oz.) shredded Cheddar cheese
Sour cream, salsa, chopped cilantro (optional)

 

Preparation Directions

1.HEAT oven to 400°F. Heat oil over medium heat in 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; sauté about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.
2.BEAT egg in medium bowl. Add milk, butter and cornbread mix; mix well. Stir in 1/4 cup onion and cheese. Pour over chicken chili in skillet.
3.BAKE 25 to 30 minutes or until cornbread is golden brown. Top with sour cream, salsa, and/or cilantro, if desired.
Prep Time: 30 min
Cooking Time: 27 min
Serving size: 6 servings
 

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 480 (Calories from Fat 210), Total Fat 23g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 115mg, Sodium 1090mg, Total Carbohydrate 40g (Dietary Fiber 6g, Sugars 7g), Protein 29g; Percent Daily Value*: Vitamin A 20%, Vitamin C 50%, Calcium 25%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.