Ghost Chili with Cornbread Topping and Chipotle Crema

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

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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!

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.

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!

• Beef Chorizo and Bean Chili from Cheese Curd In Pardise
• Chasen’s Chili from That Recipe
• Slow Cooker Chicken Chilifrom A Day in the Life on the Farm
• White Chicken Chili from Making Miracles
• Salsa Verde White Chicken Chili from Sweet Beginnings
• Chili Impossible Pie from Shockingly Delicious
• Slow Cooker Chili Verde with Pork from Karen’s Kitchen Stories
• Turkey Chili Verde (Instant Pot) from Palatable Pastime
• Ghost Chili with Cornbread Topping and Chipotle Crema from The Spiffy Cookie

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

GHOST CHILI WITH CORNBREAD TOPPING AND CHIPOTLE CREMA

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Yield: 6-8 servings Cooking Time: 1 Hour 1 Hour

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.

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