It’s finally cooling down here in Memphis, which means it’s chili time! Normally when I crave chili I gravitate towards the beef version, but sometimes I like a little variety with chicken, known as white chili or in this case ghost chili for the upcoming spooky holiday.
I have shared a white chicken chili before and this recipe today is an adaptation from that. The updates included hominy, red bell pepper, Greek yogurt instead of sour cream, a cornbread topping and served with a chioptle creama. It’s also prepared in a large cast iron skillet so you can throw it in the oven in order to bake the cornbread right on top. Less dishes!
This chili was already a favorite of mine, but the addition of the cornbread topping won me over all over again. The sweetness from the cornbread perfectly balanced out the spiciness of the chili. I chose a boxed mix in order to cut down on prep time but you can use a boxed mix or your favorite cornbread recipe. Just make sure to not overfill the skillet when adding the raw batter, otherwise it will overflow as it bakes and expands.
GHOST CHILI WITH CORNBREAD TOPPING AND CHIPOTLE CREAMA
1/2 cup plain Greek yogurt (I used 2% Chobani)
1/2 cup heavy whipping cream
2 tsp chopped chipotle peppers in adobo sauce
1/4 tsp salt
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
4 cloves garlic
1 Tbsp olive oil
2 (15.5 oz.) cans Great Northern beans, drained and rinsed
1 can white hominy, drained and rinsed (or white corn)
1 (14.5 oz.) can reduced sodium chicken broth
2 (4 oz.) cans diced green chiles
1/2 cup chopped red bell pepper
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/2 tsp cayenne pepper
1 bay leaf
1/4 cup chopped fresh cilantro, plus more for garnish
1 cup plain Greek yogurt (I used 2% Chobani)
1/2 cup heavy whipped cream
1 box cornbread mix, plus ingredients (or favorite recipe)
3/4 cup shredded Pepperjack cheese, divided
- The day before, prepare the chipotle creama. In the bowl of a food processor or blender, add all ingredients. Process on high speed until smooth. Refrigerate overnight in an airtight container.
- The next day, in a large cast iron skillet*, sauté chicken, onion and garlic in oil until chicken is no longer pink. Add beans, corn, stock, chiles, bell pepper, and seasonings (up to bay leaf). Bring to a boil. Reduce heat and let simmer, uncovered, for 30 minutes.
- When 5 minutes remain, preheat oven to 400 degrees.
- Remove chili from heat and discard the bay leaf. Stir in the cilantro, sour cream and whipping cream.
- In a large bowl, mix the cornbread ingredients together, including 1/2 cup of the pepperjack. Spoon over the chili, leaving a 1/2-inch border around the sides**.
- Bake until golden brown, about 15 minutes. Remove from oven and sprinkle the remaining pepperjack on top. Return to the oven until melted, about 2 minutes.
- Allow to cool slightly, then serve topped with chipotle creama and additional cilantro, if desired.
* Don’t own a very large cast iron skillet? Use a dutch oven, or large oven-safe pot instead.
** If you have too much cornbread batter, bake leftovers in a muffin pan.
Source: Adapted from Annie’s Eats and Brandi.