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White Bean Chili Cornbread Pie

Servings: 6 to 8

This pie is best served about 20 minutes after it comes out of the oven; while the dish will still be hot, the sauce will have cooled enough to thicken.


For the filling

  • 1 Tbs. grapeseed or other neutral cooking oil, or unsalted butter; plus more for the baking dish
  • 1 cup fresh chorizo (about 9 oz.)
  • 2 ribs celery, finely chopped
  • 1 large onion, finely chopped
  • 1 large bell pepper (any color), finely chopped
  • 1/2 jalapeño pepper, seeded and finely chopped (about 1 Tbs.)
  • 3 large cloves garlic, minced
  • 3-1/2 Tbs. all-purpose flour
  • 1 Tbs. plus 1 tsp. mild chile powder, such as Aleppo
  • 1 Tbs. ground cumin
  • 2 tsp. dried oregano
  • 1 tsp. ground coriander
  • 4 cups warm lower-salt chicken broth
  • 1-1/2 cups coarsely chopped cooked chicken (about 7 oz.)
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 medium carrot, grated
  • Kosher salt and freshly ground black pepper

For the cornbread topping

  • 3-1/2 oz. (3/4 cup) all-purpose flour
  • 3-3/8 oz. (3/4 cup) fine yellow cornmeal
  • 1-1/2 Tbs. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 large egg
  • 1/4 cup grapeseed or other neutral cooking oil
  • 1 cup frozen corn kernels, thawed and drained


Make the filling

  • Heat the oil or melt the butter in a large Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally to break up the pieces, until browned, about 7 minutes. Remove the chorizo using a slotted spoon and reserve, leaving the fat behind. Add the celery, onion, bell pepper, and jalapeño, and cook, stirring, until soft and translucent, 7 to 8 minutes. Stir in the garlic.
  • Add the flour, chili powder, cumin, oregano, and coriander, and cook for 1 minute, stirring constantly. Stir in the chicken broth about a third at a time, allowing it to thicken a little before adding the next third. Bring the liquid to a simmer, then add the reserved chorizo, chicken, beans, corn, carrot, and 1/4  tsp. salt.
  • Return the mixture to a simmer and cook, covered with the lid ajar, for about 30 minutes, stirring often. If the chili seems thin, simmer uncovered for about 15 minutes to thicken. Season to taste with salt and pepper, then remove from the heat.
  • Lightly oil or butter a 3- to 3-1/2-quart casserole dish. Place on a large rimmed baking sheet. Carefully transfer the chili to the casserole and cool for 30 minutes.
  • Position a rack in the center of the oven and heat to 400°F.

Make the topping

  • Whisk the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Make a well in the center and add the milk, egg, and oil. Whisk the liquids to combine, then whisk the dry and wet ingredients. Stir in the corn.
  • Pour the batter evenly over the chili. Transfer to the oven and bake until the cornbread is golden and the chili is bubbling, about 30 minutes. Transfer to a wire rack and cool for at least 20 minutes before serving.


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