This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Preheat the oven to 400 degrees F (200 degrees C).

  • Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.

  • While mixture simmers, combine cornbread mix with milk and egg in a bowl.

  • Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.

  • Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Nutrition Facts

477 calories; 11.6 g total fat; 72 mg cholesterol; 1437 mg sodium. 65.6 g carbohydrates; 30.3 g protein; Full Nutrition