Serves 8
260 min
Slow Cooker White Chili & Fiesta Cornbread with Lindsay Peppers
Recipe GLPRe52f2922479f3a
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.
