Keto Dinner | Keto Chicken Chili Cornbread Casserole

My recipe for keto chicken chili cornbread casserole is the perfect combination of chili and cornbread. And we all know that these two were meant to go hand in hand. So when you are in the mood for a keto chili and cornbread you have no need to keep searching.

I don’t know about you, but I could always use more creative ways to make use of my low carb leftovers. Because the last thing I want is forgotten leftovers in the back of my fridge that have turned into science experiments.

I sometimes serve it with cauliflower rice, and I spice this healthy rice alternative with some extra chili, coriander (cilantro) and cumin, just before serving. Because no-one wants bland rice do they? Let alone bland cauliflower rice.

Whenever I have the oven on cooking a dish, I always throw something else in to be economical with my power usage. It also helps me to be organised for the week ahead of lunch boxes.

In the past when I would create recipes like my batch of keto chicken chili, or my easy keto chili, I would either end up freezing the leftovers or eating the same exact meal two days in a row.

Keto Chicken Chili Cornbread Casserole

Yield:  8

Prep time:  30 Minutes

Cook time:  30 Minutes

Total time:  1 Hour

Ingredients

Quick Keto Chicken Chili Filling

• ¼ teaspoon of black pepper
• ¼ teaspoon of cayenne pepper
• 1 ½ teaspoon of sea salt
• 2 tablespoon of cream cheese
• 2 garlic cloves minced
• 16 ounces of stewed of tomato
• 1 tablespoon of ground chili powder
• 1 tablespoon of ground cumin powder
• 1 ½ pounds of thinly sliced chicken ( I used boneless chicken thighs)
• 2 tablespoons of olive oil
• ½ cup of finely chopped onion
• OR replace with 3 cups of my Keto Chicken Chili Recipe (link provided)

Cheese Middle Layer

• 1 cup of sharp cheddar cheese

Keto Cornbread Topping:

• 1 cup coconut flour.
• 1 tablespoons of sugar substitute
• 2 teaspoons of baking powder
• 1/4 tsp of sea salt
• 4 eggs
• 1 cup coconut milk (or 1/2 cup of heavy cream & 1/2 cup of water)
• 4 ounces of room temperature cream cheese
• ½ cup melted and cooled butter

Cheese Top Layer

• ½ cup of cheddar cheese to add to the top the casserole

Instructions

1. Pre-heat oven to 350 degrees.

Quick Keto Chicken Chili Base

1. First, Into a hot 9 inch cast iron skillet add olive oil and sauté the onions, garlic.
2. Second, To this add the thinly sliced chicken thighs and cook for 10 minutes stirring frequently.
3. Next, Add the rest of the chili ingredients to the skillet and allow to simmer on low for 20 minutes or until chicken is fully cooked.
4. When chili is done, stir in the 2 tablespoons of cream cheese and mix until well incorporated.
5. Turn off stove and set aside.
6. Sprinkle the 1 cup sharp cheddar cheese over the chili (this is the cheese middle layer)

Keto Cornbread Topping

1. First, In a medium size bowl combine the coconut flour, sugar substitute, baking powder, sea salt.
2. Second, To the dry ingredients add the eggs, cream cheese, melted butter and coconut milk
3. Next, Mix well until fully combined.
4. Pour this mixture over the cooked chicken chili in the skillet and spread evenly.
5. Lastly, sprinkle the 1/2 cup of cheddar cheese (this will be the last layer in your casserole)
6. Once assembled bake the Keto Chicken Chili Casserole in the oven for 25-30 minutes till golden brown to allow the cornbread topping to cook.
7. Serve hot or warm
8. Store in the refrigerator for up to two days.

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