Corn Bread-Topped Chicken Chili

• 1 can (16 ounces) kidney beans, rinsed and drained
• 2 cans (2-1/4 ounces each) sliced ripe black olives, drained
• 1 cup frozen whole kernel corn, thawed and drained
• 1 cup tomato juice
• 1 can (4 ounces) chopped green chilies, drained
• 2 tablespoons minced fresh cilantro
• 1 tablespoon chili powder
• 1/2 teaspoon ground chipotle pepper
• 1 small onion, finely chopped
• 1 small sweet red pepper, chopped
• 2 tablespoons canola oil, divided
• 2 garlic cloves, minced
• 1-1/4 pounds boneless skinless chicken breasts, cubed
• 2 tablespoons cornstarch
• 1/2 teaspoon salt, divided
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup 2% milk

1. In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender.
2. In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.

kidney beans, black olives, kernel corn, tomato juice, green chilies, fresh cilantro, chili powder, ground chipotle pepper, onion, sweet red pepper, canola oil, garlic, chicken breasts, cornstarch, salt, cornmeal, baking powder, baking soda, milk

Taken from www.tasteofhome.com/recipes/corn-bread-topped-chicken-chili/ (may not work)