Chicken Chili With Cheddar Hushpuppy Crust

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon crisco pure olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 medium green bell pepper, chopped
• 1/2 teaspoon cumin
• 1 tablespoon chili powder
• 2 tablespoons lime juice
• 1 (19 ounce) can cannellini beans ( kidney beans)
• 2 cups chopped cooked chicken
• 1 (14 ounce) can chicken broth
• 1 (4 1/2 ounce) can green chilies, drained
• 1 large egg
• 1/2 cup milk
• 3 tablespoons butter, melted
• 1 (6 ounce) package martha cotton country cornbread mix
• 1/4 cup finely chopped onion
• 1 cup shredded cheddar cheese

Recipe

• 1 heat oven to 400°f heat oil over medium heat in 10 1/2-inch cast iron skillet. add 1 cup onion, garlic, green pepper, cumin and chili powder; sauté about 3 to 5 minutes or until vegetables are tender. add remaining filling ingredients; simmer about 10 minutes.
• 2 beat egg in medium bowl. add milk, butter and cornbread mix; mix well. stir in 1/4 cup onion and cheese. pour over chicken chili in skillet.
• 3 bake 25 to 30 minutes or until cornbread is golden brown. top with sour cream, salsa, and/or cilantro, if desired.