Slow Cooker White Chili & Fiesta Cornbread with Lindsay Peppers

Name: Slow Cooker White Chili & Fiesta Cornbread with Lindsay Peppers
Prep time: 30 min
Cook time: 230 min
Total time: 260 min
Yield: 8
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces; 1 medium onion, chopped; 4 cloves garlic, minced; 1 cup chicken broth; 5 1/4 cups cooked white beans, or 3 – 15 oz cans of white beans, undrained; 1 – 15 oz can corn, drained; 1 – 15 oz can creamed corn; 1 tablespoon diced Lindsay Jalapeño Peppers; 3 tablespoons diced Lindsay Sweet Banana Peppers; 1/2 cup diced green bell pepper; 1/2 cup diced red bell pepper; 1/4 cup Lindsay Golden Greek Peppers; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 tablespoon cornstarch; 2 tablespoons fresh lime juice, plus zest of 1 lime; 1 tablespoon fresh cilantro, chopped; pinch of salt, plus more to taste; 2 large eggs; 1/2 cup butter, melted; 1 1/4 cup plain yogurt; 1 1/2 cups corn meal; 2 1/2 cups all-purpose flour; 1 tablespoon plus 1 teaspoon baking powder; 1/2 cup sugar; 1/2 to 1 cup shredded Mexican cheese blend; sliced Lindsay Jalapeño Peppers for garnish; sliced Lindsay Sweet Banana Peppers for garnish

Recipe GLPRe52f2922479f3a

American

Main Course

260 min

785 cal

Servings: 8

Slow Cooker

Oven

Stovetop

SNAP eligible

A hearty two-part meal featuring slow-cooked white bean chili with tender chicken, aromatic spices, and bright lime and cilantro flavors, paired with a golden, pepper-studded cornbread loaded with sweet banana peppers, jalapeños, and melted cheese.

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Ingredients

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

1 medium onion, chopped

4 cloves garlic, minced

1 cup chicken broth

5 1/4 cups cooked white beans, or 3 – 15 oz cans of white beans, undrained

1 – 15 oz can corn, drained

1 – 15 oz can creamed corn

1 tablespoon diced Lindsay Jalapeño Peppers

3 tablespoons diced Lindsay Sweet Banana Peppers

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/4 cup Lindsay Golden Greek Peppers

1 teaspoon ground cumin

1 teaspoon dried oregano

1 tablespoon cornstarch

2 tablespoons fresh lime juice, plus zest of 1 lime

1 tablespoon fresh cilantro, chopped

pinch of salt, plus more to taste

2 large eggs

1/2 cup butter, melted

1 1/4 cup plain yogurt

1 1/2 cups corn meal

2 1/2 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/2 cup sugar

1/2 to 1 cup shredded Mexican cheese blend

sliced Lindsay Jalapeño Peppers for garnish

sliced Lindsay Sweet Banana Peppers for garnish

Directions

Heat a large skillet over medium-high heat. Add the chicken pieces, chopped onion, and minced garlic. Cook and stir frequently until the chicken is no longer pink on the outside and begins to brown, approximately 8 to 10 minutes.
Transfer the browned chicken, cooked onion, and garlic to a slow cooker.
Add to the slow cooker: the drained corn, creamed corn, white beans with their liquid, chicken broth, diced jalapeño and banana peppers, diced green and red bell peppers, Greek peppers, cumin, oregano, and cornstarch. Stir well to combine all ingredients. Add lime juice and zest, cilantro, and a pinch of salt.
Cover the slow cooker and cook on low heat for 4 hours. The chicken should be very tender and the flavors well blended.
While the chili cooks, preheat the oven to 350°F. Grease a 13 by 9-inch baking pan.
In a medium bowl, combine the eggs, melted butter, yogurt, and creamed corn. Stir until well blended.
Add the corn meal, all-purpose flour, baking powder, sugar, and a pinch of salt to the wet ingredients. Stir until just combined. The batter should be thick but pourable.
Fold in the diced red bell pepper, diced green bell pepper, and Greek peppers, stirring gently to distribute them evenly throughout the batter.
Pour the batter into the prepared 13 by 9-inch pan and smooth the top.
Sprinkle the shredded Mexican cheese blend evenly over the surface of the batter. Arrange sliced jalapeño peppers and sliced sweet banana peppers on top in a decorative pattern.
Bake at 350°F for 45 to 50 minutes, or until a knife inserted into the center of the cornbread comes out clean and the top is golden brown.
Remove cornbread from the oven and let rest for 5 minutes. Ladle the white chili into bowls and serve alongside warm cornbread. If desired, top each bowl of chili with additional shredded cheese and a few sliced peppers.

Comments

Grocery List Plus Editorial Staff4.25

This is a solid slow-cooker dish that works well for Charlotte pantries and budgets, but the stated time is misleading and the pepper variety adds cost. The 260-minute claim ignores the morning prep of chopping peppers and onions, realistically pushing it closer to 300 minutes start-to-table if you're starting from scratch—fine for a weekend, less so for a weeknight plan. Greek peppers are specialty items that force a stop at Harris Teeter or Publix rather than a quick ALDI or Food Lion run; the banana peppers and jalapenos are findable everywhere, but that extra stop adds real friction. The chili itself is economical—chicken, white beans, and broth are cheap protein—but the three fresh peppers plus red bell pepper plus sweet corn make the vegetable cost creep to roughly $1.50 to $2.00 per serving before protein; the cornbread adds butter and eggs, pushing the total per serving toward $3.00 to $3.50 depending on chicken prices. It reheats beautifully and makes enough for a second meal, which earns back some value. Budget the specialty pepper stop and the longer prep window, and it's worth it for a weekend slow-cooker dinner that feeds a crowd.