White Chicken Chili Pie with Pumpkin Cornbread Crust

Delicious white chicken chili pie with a wonderful pumpkin cornbread crust. This hearty and warming white chicken chili pie is easily gluten free, dairy free, and the perfect mix of sweet and savory. An amazing dinner for the whole family!

Ingredients:

• For the chili mixture:
• 1 (15 ounce) white beans, divided
• 1 cup chicken broth or water
• ½ tablespoon olive oil
• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 (5 ounce) can mild green chiles
• 1 pound lean ground chicken or turkey (at least 93% lean)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ¼ teaspoon coriander
• 1/4 teaspoon dried oregano
• ½ teaspoon salt
• Freshly ground black pepper
• ½ cup fresh or frozen sweet corn
• ¼ cup chopped cilantro
• For the pumpkin cornbread:
• 1 large egg
• 2 tablespoons honey
• 2 tablespoons olive oil or melted butter
• ½ cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1/2 cup whole wheat pastry flour, white whole wheat flour or gluten free oat flour
• 1/2 cup medium-grind yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• For garnish:
• jalapeño slices
• avocado or guacamole
• cilantro
• greek yogurt/sour cream
• salsa/hot sauce