Nutrition balance score
Good
Glycemic Index
48
Low
Nutrition per recipe
Calories2848.5 kcal (142%)
Total Fat147.3 g (210%)
Carbs242.1 g (93%)
Sugars58.1 g (65%)
Protein144.9 g (290%)
Sodium5580.1 mg (279%)
Fiber53.6 g (191%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 tablespoonolive oil
1 ¼ cupsonion
finely chopped
2cloves garlic
minced
1green bell pepper
medium, chopped
½ teaspoonground cumin
1 tablespoonchili powder
2 tablespoonsfresh lime juice
1 x 19 ouncecan cannellini beans
2 cupschicken
cooked, chopped
1 x 14 ouncecan chicken broth
1 x 4.5 ouncecan mild green chiles
drained
1egg
½ cupmilk
3 tablespoonsbutter
or margarine, melted
1 x 6 ouncecornbread mix
package, recommended Cotton Pickin’ or Buttermilk
1 cupshredded cheddar
Sour cream
optional, for garnish
Salsa
optional, for garnish
Fresh cilantro sprigs
optional, for garnish
Instructions
Step 1
Directions
Step 2
Preheat oven to 400 degrees F.
Step 3
Filling:
Step 4
In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside.
Step 5
Crust:
Step 6
In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.
Step 7
If desired, top with sour cream, salsa, and cilantro before serving.
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