Chicken Chili Pie
- 2 Tbsp Olive oil
- 1 ½ lb. chicken breast, cut into 1’ cubes
- 1 tsp. salt
- ½ tsp. black pepper
- 1 onion, chopped
- 4 large cloves garlic, chopped
- 1 can black beans, drained
- 1 can red beans, drained
- 2 15 oz. can Mexican style stewed tomatoes
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. chipotle pepper
Cornbread Topping:
- 1 ½ cup cornbread mix
- ½ cup unbleached flour
- 1 Tbsp sugar
- 1 tsp. salt
- ½ tsp. soda
- ¼ cup red onion, minced
- 2 Tbsp garlic, minced
- 2 eggs
- ¼ cup butter, melted
- 1 ½ cup buttermilk
Heat oil in #12 Dutch oven. Add chicken, salt and pepper and cook until lightly brown. Remove from oven. Set aside. Sauté onions and garlic until soft. Return chicken to oven, add remaining ingredients. Mix well and set aside.
For cornbread topping, mix first seven ingredients in bowl. Add remaining ingredients, mixing well and pour over chicken mixture in Dutch oven. Bake at 400 degrees (place 9 briquettes on bottom and 24 on top) about 20 minutes or until cornbread is done.
Viewer Comments
yum yum ooh!
Comment made by judy crumpton on 09 Aug 2008
