White Chicken Chili Pie with Pumpkin Cornbread Crust
Delicious white chicken chili pie with a wonderful pumpkin cornbread crust. This hearty and warming white chicken chili pie is easily gluten free and the perfect mix of sweet and savory. An amazing dinner for the whole family!
Ingredients
- For the chili mixture:
- 1 (15 ounce) white beans, divided
- 1 cup chicken broth or water
- ½ tablespoon olive oil
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 (5 ounce) can mild green chiles
- 1 pound lean ground chicken or turkey (at least 93% lean)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon coriander
- 1/4 teaspoon dried oregano
- ½ teaspoon salt
- Freshly ground black pepper
- ½ cup fresh or frozen sweet corn
- ¼ cup chopped cilantro
- For the pumpkin cornbread:
- 1 large egg
- 2 tablespoons honey
- 2 tablespoons olive oil or melted butter
- ½ cup unsweetened almond milk
- 1/2 cup pumpkin puree
- 1/2 cup whole wheat pastry flour, white whole wheat flour or gluten free oat flour
- 1/2 cup medium-grind yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For garnish:
- jalapeño slices
- avocado or guacamole
- cilantro
- greek yogurt/sour cream
- salsa/hot sauce
Instructions
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First, add ½ cup of the drained white beans to a blender along with 1 cup broth or water. Blend on high until well combined. Set aside.
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Preheat the oven to 375 degrees F.
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Heat olive oil in a large deep 10 inch cast iron skillet over medium high heat, add onions, garlic and green chiles and sauté for 3-5 minutes until onions are tender. Next, add in the ground chicken/turkey, break up the meat and cook until no longer pink.
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Stir in the cumin, chili powder, coriander and oregano. Add salt and pepper to taste then reduce heat to low. Next, stir in the corn, cilantro, pureed beans and remaining whole white beans and gently simmer together for 5 minutes. Remove from heat and set aside while you make the cornbread topping.
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To make the cornbread topping: In a large bowl, whisk the egg, honey, oil, almond milk and pumpkin puree together until well combined. Next stir in the flour, cornmeal, baking powder and salt. Pour cornbread topping over the chili mixture and spread evenly towards the edges of the skillet.
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Top the batter with a few slices of jalapeños. Bake for 25-30 minutes until cornbread is slightly golden brown on the edges and filling is bubbling. Serve with guacamole, cilantro, sour cream/greek yogurt and hot sauce. Serves 6.
Recipe Notes
If you do not have a cast iron skillet or an ovenproof skillet, feel free to transfer the chili mixture to a 9x9 inch pan or something similar and pour the cornbread batter over it and bake as directed. It will still be perfect!
If you want to make this vegetarian, you can use another can (or two) of white beans in place of the ground chicken, and I suggest adding a little more corn!
To freeze: cook the chili mixture and add the cornbread topping. Wrap the entire pie in tin foil and place in the freezer for up to 2 months. When ready to cook, re-wrap the pie with new tinfoil and bake it covered in the oven for 30 minutes at 375 degrees F. Remove the foil and bake the pie for an additional 35-40 minutes uncovered.