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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This chili casserole can be made up to a month ahead and frozen until you are ready to serve. It is packed with black beans, corn and chicken. Recipe is from the cookbook, You've Got it Made, by Diane Phillips. Ingredients:
1/4 cup vegetable oil |
1/2 cup onion, finely chopped |
1 garlic clove, minced |
1 teaspoon chili powder |
1/2 teaspoon cumin |
1/2 teaspoon oregano |
3 tablespoons cornmeal |
2 1/2 cups chicken broth |
1 cup tomato sauce |
4 cups cooked chicken (chopped or shredded) |
2 cups corn kernels |
15 1/2 ounces can black beans, rinsed and drained (or try kidney beans) |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
3 cups tortilla chips (6-8 ounces) |
1 1/2 cups mild cheddar cheese, finely shredded |
1/2 cup monterey jack cheese, finely shredded |
Directions:
1. In large stockpot or Dutch oven, heat the oil over medium heat.
2. Add the onion, garlic, chili powder, cumin and oregano.
3. Saute for 3 minutes, or until the garlic is fragrant.
4. Add the cornmeal, stirring for about 2 minutes.
5. Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
6. Add the chicken, corn, beans, salt and pepper.
7. Simmer, uncovered, for 30 minutes.
8. Stir frequently to prevent sticking.
9. Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
10. Spoon the chili over the chips and sprinkle with cheeses.
11. If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
12. The day before serving, move the chili to the refrigerator and let thaw overnight.
13. When ready to serve, preheat the oven to 350 degrees F.
14. Let the chili sit at room temperature for 30 minutes.
15. Bake the chili, covered, for 20 minutes.
16. Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
17. Serve immediately.
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