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!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free
Time 1h
Number Of Ingredients 32
Steps:
- 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.
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 350 kcal, Fat 12.8 g, SaturatedFat 2.7 g, Carbohydrate 39.7 g, Fiber 7 g, Sugar 8.9 g, Protein 22 g
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