White Chili & Cornbread Bake

• 3 boneless pork chops or 3 chicken breasts, cut into bite size pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, sliced
• 2 (14 1/2 ounce) cans chicken broth
• 1 (15 ounce) can great northern beans, drained
• 1 (4 ounce) can diced green chilies, drained
• 14 cup minced fresh cilantro or 18 cup dried cilantro
• 1 tablespoon chili powder, I like more
• 1 tablespoon ground cumin, I like more
• 14 ground black pepper
• 1 (10 ounce) package cornbread mix
• 4 tablespoons shredded monterey jack cheese or 4 tablespoons shredded cheddar cheese

1. In a medium nonstick skillet, heat oil; add onion and celery, saute, stirring often, for 5 minutes.
2. Add pork or chicken and cook 3 to 4 minutes until browned.
3. Transfer mixture to a 4 quart casserole.
4. Stir in the broth, beans, chiles, cilantro, chili powder, ground cumin and pepper.
5. Bake covered, at 350* oven for 20 minutes, stirring occasionally.
6. Prepare the corn bread mix according to package directions.
7. Remove the chili from the oven.
8. Spoon corn bread batter over the chili.
9. Return to the oven.
10. Bake 25 minutes longer or until corn bread is golden brown.
11. To serve, sprinkle with cheese.
12. Can easily be doubled.

pork chops, olive oil, onion, stalks celery, chicken broth, great northern beans, green chilies, fresh cilantro, chili powder, ground cumin, ground black pepper, cornbread mix, shredded monterey jack cheese

Taken from www.food.com/recipe/white-chili-cornbread-bake-97796 (may not work)