This hearty recipe is made for cooler weather. The chili, which is made with ground dark-meat chicken, poblano peppers, black beans, and butternut squash is capped off with a thick layer of yellow stone-ground Cheddar cheese grits. When baked, the topping turns crisp on the outside and creamy on the inside.
Make this comforting, crowd-pleasing recipe on a cold fall night and serve with a simple green salad. It’s an excellent option for someone avoiding gluten—or anyone who loves pot pie. You can make individual servings in 10-ounce ramekins or one large pot pie using a 3-quart baking dish. Either way, everyone will love the puffed, cheesy cilantro-grits crust.
Active Time: 45 Mins
Total Time: 2 Hours 10 Mins
Yield: Serves 6
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