Ghost Chili with Cornbread Topping and Chipotle Crema

by Erin

Amp up you white chili game by preparing it in a cast iron, with pepperjack cornbread baked on top, and served with chipotle crema!

Ghost Chili with Cornbread Topping and Chipotle Crema #chili #whitechili

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It’s finally cooling down which means it’s chili time!

Normally when I crave chili I gravitate towards my dad’s classic beef and bean 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 crema.

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!

Cast Iron White Chili with Cornbread Topping and Chipotle Crema #chiliseason

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.

I know from experience – hahaha.

Ghost Chili with Cornbread Topping and Chipotle Crema #chickenchili #ghostchili

Looking for more chili recipes? You’re in luck because this post is also part of a virtual #ChiliCookOff!

We have delicious recipes from across the country to get your chili making to the next level of delicious!

Ghost Chili 1

Post updated 10/23/20, photos above and below are the originals.

Ghost Chili 3

Ghost Chili with Cornbread Topping and Chipotle Crema #chili #whitechili

GHOST CHILI WITH CORNBREAD TOPPING AND CHIPOTLE CREMA

Print
Yield: 6-8 servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

CHIPOTLE CREMA

  • 1/2 cup plain Greek yogurt
  • 1/2 cup heavy cream
  • 2 tsp chopped chipotle peppers in adobo sauce
  • 1/4 tsp salt

CHILI

  • 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 4 cloves garlic
  • 1 Tbsp olive oil
  • 1 (15.5 oz.) can 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
  • 1/2 cup heavy cream

CORNBREAD TOPPING

  • 1 box cornbread mix, plus ingredients (or favorite recipe)
  • 3/4 cup shredded Pepperjack cheese, divided

Directions

  1. The day before, prepare the chipotle crema.  In the bowl of a food processor or blender, add all ingredients. Process on high speed until smooth. Refrigerate overnight in an airtight container.
  2. The next day, in a 12-inch 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 (in order through bay leaf).  Bring to a boil.  Reduce heat and let simmer, uncovered, for 30 minutes.
  3. When 5 minutes remain, preheat oven to 400 degrees.
  4. Remove chili from heat and discard the bay leaf. Stir in the cilantro, sour cream and whipping cream.
  5. 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**.
  6. 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.
  7. Allow to cool slightly, then serve topped with chipotle crema and additional cilantro, if desired.

Notes

* 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.

Did You Make This Recipe?
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Source: Adapted from Annie’s Eats and a friend of The Spiffy Cookie, Brandi.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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16 comments

Audrey October 26, 2020 - 3:33 pm

I’ve never thought to bake the cornbread on top of the chili, but I love the idea! And I am definitely in the mood for some white chili today.

Reply
Erin October 28, 2020 - 8:31 am

It’s such a great all-in-one!

Reply
Hearty and Healthy Chili with Beans for Chilly Days October 24, 2020 - 11:37 am

[…] Ghost Chili with Cornbread Topping and Chipotle Crema from The Spiffy Cookie […]

Reply
Wendy Klik October 24, 2020 - 8:32 am

I am loving that cornbread crust….this sounds absolutely delicious to me but my husband is spice sensitive so I will have to tone it down quite a bit.

Reply
Erin October 28, 2020 - 8:31 am

The name is deceiving as it’s not made with ghost peppers. Was more of a play on words with it being near Halloween and a white chili, so it’s a ghost haha.

Reply
Susan January 7, 2017 - 11:34 pm

Made this for dinner tonight and it was delicious, despite the fact that I forgot to add the cilantro at the right time and that I forgot all about the crema. The cornbread part was somewhat of a disaster. I used a box mix, which came out way too liquid, so I added more cornmeal, and even then it did not cook completely in 25 minutes. Not sure what the problem was; perhaps I need less liquid in the chili? The batter just mostly sank into the chili. Next time I’ll do scratch corn bread, and will also cut the cayenne/black pepper combo, and go for plain jack cheese. I’m afraid that our old stomachs have become wimpy… But this recipe is definitely a keeper. I’m glad to finally find a recipe I like that does not have chili powder or tomatoes in it.

Reply
spiffycookie January 7, 2017 - 11:56 pm

Glad it was a keeper despite the hiccoughs! It’s been awhile since I made it but I definitely don’t remember the cornbread batter sinking. Guess I’ll have to remake it again soon ;-)

Reply
Patti October 30, 2016 - 5:54 am

I love white chili, and I’m anxious to try this one with hominy in it. I love soups with hominy like posole. I’m going to try and make this one day this week.

Reply
spiffycookie October 30, 2016 - 8:16 pm

I really hope you do!

Reply
amy @ fearless homemaker October 9, 2013 - 10:39 am

I love a white chicken chili and yours looks SO good. Love the addition of hominy – I love that stuff!

Reply
spiffycookie October 9, 2013 - 6:51 pm

This was actually my first experience with hominy! I had no idea what it way before, but assumed it was some kind of corn.

Reply
Sarah | The Sugar Hit October 9, 2013 - 12:40 am

I do not have nearly enough white chicken chili in my life. NOT NEARLY enough.

Reply
Paula Hennig October 8, 2013 - 7:07 pm

I love chicken chili but this is a step above my usual recipe! yum!

Reply
vanillasugarblog October 8, 2013 - 6:58 pm

chipotle creama is really all I need.
I have been known to use that on hot dogs.
Yes, its good! LOL

Reply
Christiane ~ Taking On Magazines October 8, 2013 - 9:52 am

I’ve been adding more and more layers as the morning’s worn on so I think I’d take a huge steaming bowl of your chili for lunch if I could. I think it’s awesome that you’re calling it ghost chili….I need to do that for Dudette.

Reply
Jennie @themessybakerblog October 8, 2013 - 7:41 am

I prefer white chicken chili over beef chili. This looks delicious. I especially love the cornbread and crema. Yum!

Reply

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