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.

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

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

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  • 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; protein 30.3g 61% DV; carbohydrates 65.6g 21% DV; fat 11.6g 18% DV; cholesterol 71.9mg 24% DV; sodium 1437.3mg 58% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/04/2020
This was really easy and really delicious! The only change I made was to reduce the amount of chili powder so it wasn’t too spicy for my kids. Read More
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