Dinner details

Chicken and White Bean Chili with Corn Cakes

Chicken and White Bean Chili with Corn Cakes

Guest Favorite Tender diced chicken simmers with white beans and a variety of vegetables to create an exquisite flavor. Complete your meal with corn cakes flavored with Gorgonzola cheese. Cooks in 30 minutes on the stove or simmers in your crockpot.

Medium Instructions

COOKED FROM THAWED: 1.Add chili ingredients to soup pot and bring to boil; reduce heat to low and simmer covered for 20-30 min. (or crockpot on low for 4-6 hours). 2.Meanwhile, place corn cake mixture in medium mixing bowl. Add milk mixture and blend with fork until well combined. Fold in the cheese and onion mixture. 3.Heat a nonstick griddle pan or sauté pan sprayed with nonstick cooking spray over med heat. 4.Spoon batter (3-4 inches) onto hot griddle and cook until bubbles form at the edges, then flip and cook until golden all over, about 2 min. per side. 5.Serve chili with corn cakes on the side.
COOK FROM FROZEN. 1.Add chili ingredients to soup pot and simmer covered for 25-35 min. (or crockpot on low for 4-6 hours). 2.Meanwhile, place corn cake mixture in medium mixing bowl. Defrost milk mixture under cold running water and add to corn cake mixture. Blend with fork until well combined. Fold in the cheese and onion mixture. 3.Heat a nonstick griddle pan or sauté pan sprayed with nonstick cooking spray over med heat. 4.Spoon batter (3-4 inches) onto hot griddle and cook until bubbles form at the edges, then flip and cook until golden all over

Prep time: 25-30 min.


Large Instructions

COOKED FROM THAWED: 1.Add chili ingredients to soup pot and bring to boil; reduce heat to low and simmer covered for 20-30 min. (or crockpot on low for 4-6 hours). 2.Meanwhile, place corn cake mixture in medium mixing bowl. Add milk mixture and blend with fork until well combined. Fold in the cheese and onion mixture. 3.Heat a nonstick griddle pan or sauté pan sprayed with nonstick cooking spray over med heat. 4.Spoon batter (3-4 inches) onto hot griddle and cook until bubbles form at the edges, then flip and cook until golden all over, about 2 min. per side. 5.Serve chili with corn cakes on the side.
COOK FROM FROZEN. 1.Add chili ingredients to soup pot and simmer covered for 25-35 min. (or crockpot on low for 4-6 hours). 2.Meanwhile, place corn cake mixture in medium mixing bowl. Defrost milk mixture under cold running water and add to corn cake mixture. Blend with fork until well combined. Fold in the cheese and onion mixture. 3.Heat a nonstick griddle pan or sauté pan sprayed with nonstick cooking spray over med heat. 4.Spoon batter (3-4 inches) onto hot griddle and cook until bubbles form at the edges, then flip and cook until golden all over

Prep time: 25-30 min.

Serving Suggestions

Hope's Gourmet Harvest Cookies

Chili 13 oz (approx 1 1/2 cup)

Calories: 230
Amount / Serving
Total Fat 3 g 
Sat Fat 0 g 
Sodium 1490 mg 
Cholesterol 50 mg 
Total Carbs 27 g 
Fiber 8 g 
Sugars 5 g 
Protein 25 g 

1 corn cake

Calories: 200
Amount / Serving
Total Fat 7 g 
Sat Fat 3 g 
Sodium 500 mg 
Cholesterol 15 mg 
Total Carbs 30 g 
Fiber 1 g 
Sugars 10 g 
Protein 7 g 

Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.

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