Cheers to Happy: Chicken Chili Cornbread....

Chicken Chili Cornbread

This is a great dish for Superbowl weekend....it is a dish that you can prep ahead of time and pop in the oven later for the game....it has great flavor and the beans are blended up giving it a creamy bean flavor....so good!

It is a dish that almost entirely can be made from the pantry ingredients and so easy!

Chili

2 tablespoons olive oil
1 large onion, peeled and chopped
1 red bell pepper, seeded and chopped into 1/2" to 3/4" pieces
1 cup of sliced mushrooms
1 small jalapeño pepper, diced; remove and discard seeds for milder chili
1 to 4 cloves garlic (to taste), peeled and minced
1 1/2 cups fresh or frozen/thawed corn kernels
1 cans (4 1/2 ounces ) chopped green chiles, undrained
2 cups chopped cooked chicken or turkey meat, white and/or dark
1 can (15 to 19 ounces) white beans or cannellini beans, undrained
1 tablespoon ground cumin, or to taste
3/4 teaspoon salt, or to taste
3-ounce package cream cheese
1 to 1 1/2 cups grated cheddar cheese, optional, for topping

Cornbread topping

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 1/2-ounce can chopped mild green chiles, drained
1/4 cup chopped fresh cilantro, optional
1 1/4 cups milk
1/2 cup butter, melted and cooled
1 large egg

Directions
1) To make the chili: Heat the oil in a large frying pan. Add the onion, peppers, and garlic, and mushrooms, frying until the vegetables are soft and the onions are barely beginning to turn golden, about 10 to 15 minutes.

2) Add the corn, chilies, and chicken or turkey, stirring to combine.

3) Place the beans with their liquid in a food processor or blender, and process until smooth. Add to the pan with the meat and vegetables, stirring to combine.

4) Stir in the cumin and salt.

5) Simmer the chili slowly for 30 minutes, stirring frequently. While the chili simmers, make the cornbread topping, and start preheating the oven to 375°F.

6) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, salt, chilies, and fresh cilantro.

7) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.

8) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Set the batter aside while you finish the chili.

9) Add the cream cheese to the chili, stirring until it melts. Adjust the salt, if necessary.

10) Spoon the chili into a lightly greased 9" x 13" x 2"-deep pan. You'll need about 1" clearance between the chili and the top of the pan, to ensure the cornbread topping doesn't overflow. If your pan is shallower than 2", fill with chili until it comes no closer than 1" to the top. You may also divide the chili among individual serving dishes. .

11) Top the chili with grated cheddar cheese, if desired; then with the cornbread batter.
12) Bake the chili and cornbread for about 25 minutes, until the top is set and a toothpick inserted into the cornbread comes out clean. The individual servings will bake for about 20 minutes.

13) Remove from the oven, and serve hot or warm.