Description
If you love bold Tex-Mex flavors but want something lighter, cozier, and easier than a traditional chili night, this Lightened-Up Tex-Mex Chicken Chili with Cornbread Topping (no beans!) is about to become a huge hit with your whole family.
Ingredients
Units
Scale
- 1 pound of Ground Chicken Chopmeat
- 1 Onion Diced
- 3 Minced Garlic Cloves
- 1 Green Pepper Diced
- 1 Tablespoon of Olive Oil
- 1 Can of Diced Tomatoes with Green Chilies
- 1 - 8 Ounce Can of Tomato Sauce
- 1/2 cup of Chicken Bone Broth
- 1 Packet of Tex-Mex Chili Seasoning
- 1 Tablespoon of Tomato Paste
- For the Jiffy Cornbread Topping
- 1 Box of Jiffy Cornbread Mix
- 1 Egg
- 1/3 cup of Unsweetened Almond Milk
Instructions
- Heat your Dutch Oven or Oven Safe Stockpot over medium heat with a splash of olive oil - add your chicken chop meat, cook until browned.
- Add your diced onion, garlic, peppers to your Dutch Oven or Oven Safe Stockpot and saute for 3-4 minutes over medium heat.
- Stir in tomato paste and chili seasoning packet.
- Add tomato sauce and broth, simmer for 10-15 minutes.
- Make the Cornbread Topping: Mix Jiffy mix, egg and milk.
- Bake together: Preheat your oven to 400 degrees F. Spoon the Jiffy Muffin Batter on top of the chicken chili.
- Spread gently over the top with a spatula. Place Dutch Oven or Oven Safe Stockpot into the oven and bake 25-30 minutes.
- Remove from oven - let cool ; slice and serve.
- Top with shredded cheddar cheese and chives. Enjoy!
Notes
- Use Lean Ground Chicken Chopmeat or Turkey Chopmeat for a Lighter Chili: Browning the chicken well adds richness without needing extra fat. Avoid overcrowding the pan so it sears instead of steams.
- Don’t Skip Blooming the Spices: If you’re using a homemade spice blend instead of a seasoning packet, stir the spices into the pan for 30–60 seconds before adding broth. This deepens the Tex-Mex flavor.
- Keep the Chili Slightly Saucy: Since cornbread absorbs moisture as it bakes, leave the chili base a little looser than usual. It helps the topping stay soft and fluffy.
- Let the Batter Rest a Minute: After mixing the Jiffy cornbread batter, let it sit for 2–3 minutes so it can hydrate. This gives you a more tender, domed crust.
- Spread the Cornbread Topping Gently: Dollop the batter over the chili in spoonfuls, then lightly spread. Avoid overmixing it into the chili or the topping may bake unevenly.
- Customize the Heat Level: Add jalapeños, chipotle powder, or a pinch of cayenne for extra kick — or keep it mild by sticking to chili powder and cumin.
- Make It Ahead-Friendly: Assemble the chili base up to a day in advance. Store it in the fridge, then add the cornbread topping right before baking.
- How to Store Leftovers: Refrigerate in an airtight container for up to 4 days. The cornbread will stay soft but may absorb some chili juices — a bonus if you love cozy textures.
- Best Way to Reheat: Warm portions in the microwave for 60–90 seconds, or bake in the air fryer at 325°F until heated through. A splash of broth can refresh the chili layer if needed.
- How to Freeze for Later: Freeze the chili without the cornbread topping for best results. Thaw overnight, reheat on the stovetop, then bake with fresh cornbread batter on top.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 149
- Sugar: 3.4 g
- Sodium: 190.5 mg
- Fat: 7.7 g
- Carbohydrates: 8.8 g
- Protein: 12.1 g
- Cholesterol: 71.8 mg