Ingredients

Chicken Chili

• 1 tbsp oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 celery ribs, diced
• 2 chipotle peppers in adobo sauce, minced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 cups cooked shredded chicken
• 2 15-oz cans red kidney beans, drained and rinsed
• 1 cup corn kernels, frozen or fresh
• 1 28-oz can crushed tomatoes
• 1 cup chicken or vegetable broth
• Salt and pepper to taste

Cornbread Topping

• 1 cup cornmeal
• 1 cup flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 2 large eggs
• 1 cup milk
• 1/4 cup melted butter
• 1/2 cup shredded cheddar cheese
• 1/2 jalapeño, minced
• 1/4 cup green onion, finely chopped

Preparation

To make the chili, heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add onion, celery, and pepper and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the chipotle peppers and garlic and cook, stirring, for another minute. Add chili powder, oregano, and cumin and cook for another 30 seconds. Add beans, chicken, corn, tomatoes, broth, and season with salt and pepper to taste. Bring the mixture to a boil and then reduce the heat to medium-low and simmer for 25 to 30 minutes or until chili has thickened.
To make the cornbread bread topping, in a large bowl whisk cornmeal, flour, baking powder, salt, and sugar until well combined. In a smaller bowl whisk eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir well. Fold in the cheddar cheese, jalapeño, and green onion.
Transfer the chili to a well greased baking dish. Spread the cornbread mixture over the chili and bake at 350ºF for 20 to 25 minutes, or until cornbread is cooked through.
Serve immediately.