White Chili With Cornbread

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King Arthur Flour


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2 tablespoons olive oil

1 large onion, peeled and chopped, about 3 1/4 cups chopped onion

1 red bell pepper, seeded and chopped into 1/2" to 3/4" pieces; about 1 1/2 cups chopped pepper

1 small jalapeƱo pepper, diced; remove and discard seeds for milder chili

1 to 4 cloves garlic (to taste), peeled and minced

1 pound bag frozen corn, thawed; or 3 cups fresh or frozen/thawed corn kernels

2 cans (4 1/2 ounces each) chopped green chiles, undrained

5 1/2 cups chopped cooked chicken or turkey meat, white and/or dark

1 can (15 to 19 ounces) white beans or cannellini beans, undrained

1 tablespoon ground cumin, or to taste

3/4 teaspoon salt, or to taste

3-ounce package cream cheese

1 to 1 1/2 cups grated cheddar cheese, optional, for topping

1 3/4 cups King Arthur Unbleached All-Purpose Flour

1 cup yellow cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

4 1/2-ounce can chopped mild green chiles, drained

1/4 cup chopped fresh cilantro, optional

1 1/4 cups milk

1/2 cup butter, melted and cooled

1 large egg

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