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Corn Bread-Topped Chicken Chili Recipe

Ingredients

• Ingredients
•   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

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