Corn-Topped White Chili Casserole

Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2011

Ingredients

  • 1/3 cup unsalted butter
  • 1 sweet onion chopped
  • 1 sweet green pepper chopped
  • 1 1/2 jalapeño pepper seeded and diced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon pepper
  • 3 lbs boneless skinless chicken thighs cubed
  • 3 tablespoons all-purpose flour
  • 1 can no-salt-added white kidney beans drained and rinsed
  • 1 1/3 cup milk
  • 1 cup sodium-reduced chicken broth
Cornmeal Topping:
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • 2 cups shredded Gouda cheese
  • 1 cup frozen corn kernels

Method

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.

Nutritional facts Per each of 10 servings: about

  • Sodium 638 mg
  • Protein 38 g
  • Calories 472.0
  • Total fat 22 g
  • Potassium 653 mg
  • Cholesterol 161 mg
  • Saturated fat 11 g
  • Total carbohydrate 30 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Corn-Topped White Chili Casserole

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