Tomato Green Chili Chicken Stew with Cornbread Dumplings
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A Note from Feedfeed
This hearty stew is simmered with Red Gold Tomato Love Diced Tomatoes & Green Chilies and topped with easy cornbread dumplings. This dish channels chicken chili verde, your favorite pot of chili, and cornbread!
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Recipe Card
ingredients
For the chicken chili
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 stalks celery, diced
- 1 large bell pepper, diced
- 3 cloves garlic, sliced
- 1 chili in adobo, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 3 tablespoons tomato paste
- 2 rotisserie chickens, shredded
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can cannellini beans
- 2 (15 ounce) cans Tomato Love Mild Diced Tomatoes with Green Chilies
- 4 cups chicken stock
ingredients
For the cornbread dumplings
- 3/4 cup all purpose flour
- 1/4 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Kosher salt
- 1 tablespoon honey
- 1/2 cup sour cream
- 1 large egg
- 3 tablespoons melted butter
- 1/2 cup grated cheddar cheese
ingredients
For serving
- 1 avocado, sliced
- sour cream
- fresh cilantro leaves
- freshly cracked pepper, to taste
Method
Step 1
In a large dutch oven or heavy bottomed pot, heat olive oil over medium heat. Add onions, carrots, celery and bell peppers and cook until fragrant and tender, about 5-6 minutes.
Step 2
Add garlic, adobo chili, cumin, oregano, chili powder and paprika, and continue to cook for an additional 3-4 minutes. Pincage the vegetables with tomato paste and cook until the tomato paste caramelizes and is rust-like in color, about 2-3 minutes.
Step 3
Add beans, shredded rotisserie chicken, Tomato Love Mild Diced Tomatoes with Green Chilies and chicken stock. Stir to combine, and let all the ingredients to simmer for 15-20 minutes.
Step 4
While the chili simmers, combine flour, cornmeal, baking soda, paprika, garlic powder and salt in a large bowl. Whisk until combined. In a separate bowl, combine honey, sour cream, egg, and melted butter. Add the wet ingredients to the dry and fold until well combined. Fold in cheese and set aside while your chili cooks.
Step 5
Once the chili has simmered for 15-20 minutes, dollop cornbread batter on top of the chili. Cover and place in the oven for 45 minutes. Uncover and cook for an additional 10-15 minutes until golden brown.
Step 6
Allow chili to cool slightly before serving. Garnish with sliced avocado, cilantro, sour cream fresh cilantro and jalapenos.
Video
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