White Chili & Cornbread Bake

Name: White Chili & Cornbread Bake
Ingredients: 3 boneless pork chops or 3 chicken breasts, cut into bite size pieces; 1 tablespoon olive oil; 1 large onion, chopped; 2 stalks celery, sliced; 2 (14 1/2 ounce) cans chicken broth; 1 (15 ounce) can great northern beans, drained; 1 (4 ounce) can diced green chilies, drained; 14 cup minced fresh cilantro or 18 cup dried cilantro; 1 tablespoon chili powder, I like more; 1 tablespoon ground cumin, I like more; 14 ground black pepper; 1 (10 ounce) package cornbread mix; 4 tablespoons shredded monterey jack cheese or 4 tablespoons shredded cheddar cheese

13 ingredients

12 steps

Ingredients

3 boneless pork chops or 3 chicken breasts, cut into bite size pieces
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, sliced
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can great northern beans, drained
1 (4 ounce) can diced green chilies, drained
14 cup minced fresh cilantro or 18 cup dried cilantro
1 tablespoon chili powder, I like more
1 tablespoon ground cumin, I like more
14 ground black pepper
1 (10 ounce) package cornbread mix
4 tablespoons shredded monterey jack cheese or 4 tablespoons shredded cheddar cheese

Directions

1

In a medium nonstick skillet, heat oil; add onion and celery, saute, stirring often, for 5 minutes.
2

Add pork or chicken and cook 3 to 4 minutes until browned.
3

Transfer mixture to a 4 quart casserole.
4

Stir in the broth, beans, chiles, cilantro, chili powder, ground cumin and pepper.
5

Bake covered, at 350* oven for 20 minutes, stirring occasionally.
6

Prepare the corn bread mix according to package directions.
7

Remove the chili from the oven.
8

Spoon corn bread batter over the chili.
9

Return to the oven.
10

Bake 25 minutes longer or until corn bread is golden brown.
11

To serve, sprinkle with cheese.
12

Can easily be doubled.