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
MethodIn 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
- Iron 24.0
- Folate 24.0
- Calcium 23.0
- Vitamin A 15.0
- Vitamin C 25.0