Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 pound skinless, boneless chicken breast, diced
- •2 medium carrots, diced
- •2 stalks celery, diced
- •1 red bell pepper, diced
- •1 bunch scallions, diced
- •1 (15 ounce) can diced tomatoes with green chiles, undrained
- •2 (15 ounce) cans black beans, drained and rinsed
- •4 tablespoons chili powder
- •1 tablespoon ground cumin
- •2 teaspoons granulated garlic
- •2 teaspoons onion powder
- •0.25 teaspoon hot smoked paprika, or more to taste
- •salt and ground black pepper to taste
- •1 (8.5 ounce) package dry corn muffin mix
- •0.33333334326744 cup milk
- •1 egg
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
- While mixture simmers, combine cornbread mix with milk and egg in a bowl.
- Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
- Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.
Nutritional Facts
Per 6 servings
- Calories: 477
- Carbohydrate: 66g
- Fat: 12g
- Fiber: 17g
- Protein: 30g
- Sugar: 4g
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