Corn-Topped White Chili Casserole

By Soo Kim and The Test Kitchen

12 people added this to their Recipe Box

Corn-Topped White Chili CasseroleCreamy and satisfying, chicken chili is a crowd-pleaser, and is even better with the addition of a cheese-and-cornmeal topping. Canned beans and broth tend to be high in sodium, so we use the sodium-reduced varieties. If you want to reduce the salt even further, you can decrease the amount of seasoning in the meat mixture.5 out of5based on1 ratings.

Rate this recipe »

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	472472 cal
pro	38 g38g pro
total fat	22 g22g total fat
sat. fat	11 g11g sat. fat
carb	30 g30g carb
fibre	4 g4g fibre
chol	161 mg161mg chol
sodium	638 mg638mg sodium
potassium	653 mg653mg potassium
% RDI:	-
calcium	2323 calcium
iron	2424 iron
vit A	1515 vit A
vit C	2525 vit C
folate	2424 folate

Preparation time: 20 minutes
Total time : 1-3/4 hours

Creamy and satisfying, chicken chili is a crowd-pleaser, and is even better with the addition of a cheese-and-cornmeal topping. Canned beans and broth tend to be high in sodium, so we use the sodium-reduced varieties. If you want to reduce the salt even further, you can decrease the amount of seasoning in the meat mixture.

Ingredients

1/3 cup unsalted butter 1/3 1/3cup cupunsalted butter
1 sweet onion , chopped1 1sweet onionsweet onions, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
1-1/2 jalapeño pepper , seeded and diced1-1/2 1-1/2jalapeño pepperjalapeño peppers, seeded and diced
3 cloves garlic , minced3 3cloves garlic, minced
2 tsp ground cumin 2 2tsp tspground cumin
2 tsp ground coriander 2 2tsp tspground coriander
2 tsp oregano 2 2tsp tsporegano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
1/4 tsp pepper 1/4 1/4tsp tsppepper
3 lb boneless skinless chicken thighs , cubed3 3lb lbboneless skinless chicken thighboneless skinless chicken thighs, cubed
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1 can (19 oz/540 mL) no-salt-added white kidney beans , drained and rinsed1 1can (19 oz/540 mL) can (19 oz/540 mL)no-salt-added white kidney beans, drained and rinsed
1-1/3 cups milk 1-1/3 1-1/3cups cupsmilk
1 cup sodium-reduced chicken broth 1 1cup cupsodium-reduced chicken broth
Cornmeal Topping:
1 tbsp butter 1 1tbsp tbspbutter
1/2 tsp salt 1/2 1/2tsp tspsalt
1 cup cornmeal 1 1cup cupcornmeal
2 cups shredded Gouda cheese 2 2cups cupsshredded Gouda cheese
1 cup frozen corn kernels 1 1cup cupfrozen corn kernels

Preparation

In Dutch oven, melt 1 tbsp of the butter over medium heat; cook onion, green pepper, jalapeño peppers, garlic, cumin, coriander, oregano, salt, hot pepper flakes and pepper, stirring occasionally, until softened, about 6 minutes. Transfer to bowl.

Add 1 tbsp of the remaining butter to pan and heat over medium-high heat; brown chicken, in batches. Add to onion mixture in bowl.

Melt remaining butter in pan; sprinkle with flour and cook, stirring, for 2 minutes. Stir in chicken mixture and beans. Gradually pour in milk and broth, stirring constantly; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Scrape into 13- x 9-inch (3 L) baking dish; refrigerate for 1 hour to cool and thicken slightly.

Cornmeal Topping: Meanwhile, in large saucepan, bring 3-1/2 cups water, butter and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 8 minutes. Remove from heat. Stir in Gouda cheese and corn; spread over chili.

Bake in 400°F (200°C) oven until knife inserted in centre comes out hot and top is golden brown, about 25 minutes.

Additional information :

To Freeze
Follow first 5 paragraphs. Let cool. Cover with plastic wrap; overwrap in heavy-duty foil and freeze for up to 2 months. Thaw in refrigerator for 24 hours. Remove plastic wrap, re-cover with foil and bake in 400ºF (200ºC) oven until knife inserted in centre comes out hot, about 40 minutes. Uncover and bake in 425ºF (220ºC) oven until top is golden brown, about 20 minutes.

Source : Canadian Living Magazine: December 2011