Tonight's dinner

It's snowing. It'll stop here and there and then pick up again. Roads are going to be horrible come this evening and I hope everyone gets home safe.

Cold and snow makes me think of chili, stew, or soup. However, since I can't really have tomatoes anymore, I had to find a new chili recipe.

And I found a wonderful one!

So tonight's dinner is going to be White Chicken Chili with a Cornbread Crust.

Ingredients:

Chili

• 1 tablespoon olive oil
• 1 medium sweet onion, chopped
  
• 3 cloves of garlic, minced
  
• 1 medium green bell pepper, chopped
• 1/2 teaspoon ground cumin
• 1 tablespoon chili powder (or to taste)
  
• 2 tablespoons fresh lime juice
• 1-2 cans of navy beans (19oz)
  
• 2 cups cooked chicken, chopped
• 1 can chicken broth (14oz)
  
• 1 can mild green chilies (4.5oz) ----> if you don't like heat, use 1/2 this
• 1 can white corn
  

Cornbread Crust

• 1 egg
• 1/2 cup milk
• 3 tablespoons butter, melted
• 1 package cornbread mix (6oz) ----> I use Jiffy as I like the sweetness
  

Sour cream, optional, for garnish

Directions:

Preheat oven to 400 degrees

-In a dutch over, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender.

-Add the lime juice, cannellini beans, chicken, broth, and green chilies, and stir until just combined.

-Remove from the heat and set aside.

-In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well.

-Pour over the chicken chili in the skillet.

-Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.

-Top with sour cream if desired when serving.

Hope someone enjoys this recipe as much as I do!