I like making chili because it’s one of those meals that seems indulgent but can be relatively good for you. This is a meat-free version that in line with my attempts to streamline my grocery shopping to once/week, I threw together with a bunch of ingredients that I had in the house.
The result was a thick chili, full of beans, protein, and if you add the optional green chilis, has a nice little kick to it. It made eight full servings, enough food to last me through dinners for a week. Literally. I’m thankful for Ziploc right now, that’s all I know.
Spicy Chicken Cornbread Chili
Ingredients:
1 medium onion, chopped
1-28 oz. can crushed tomatoes
1 cup enchilada sauce
1-15.oz can red kidney beans (light or dark)
1-19 oz. can cannellini beans
1 1/2 cup frozen yellow corn
1-4 oz. can chopped green chilis (optional)
2 Tbsp. chili powder
2 tsp. cumin
2 boneless skinless chicken breasts, cooked and cubed (about 1/2 lb)
1 cup cornbread, cubed*
Directions:
1. Saute onion in a small skillet on medium-high until translucent. Season with chili powder and cumin and stir until combined.
2. Combine beans, crushed tomatoes, green chilis and onions in a large saucepan over medium heat. Stir to combine and let flavors simmer for about 10 minutes. Add chicken, stir to combine. Let simmer over low heat for about 20 minutes or until flavors are blended. Add corn and cornbread an stir until bread is coated with chili mixture.
3. Let simmer on low until bread has softened and begins to crumble, lending a coarse texture to the chili. Chili will thicken as it cooks; add enchilada sauce as needed for desirable consistency.
4. Serve with sour cream and chopped fresh cilantro. I used a pinch of frozen chopped cilantro, that the nice folks at Daregal Gourmet sent me.**
*I used cornbread cubes leftover from stuffing. Pre-packaged cubed corbread for stuffing would suffice as well.
**At first I was a little suspicious of frozen herbs but for people like me who never use all of the fresh herbs that the buy, this is a good option since they’re frozen and keep a lot longer.
{ 12 comments… read them below or add one }
This has me sitting here at work drooling Maris! It looks so good. We are supposed to get snowed in this weekend and chili is such a good snowed in comfort type of food. Yum!
Sound delicious, especially added with enchilada sauce.
Cheers,
Elra
That looks awesome!
I might have to try freezing my herbs! I have an awesome herb garden, and I certainly can’t use it all when it’s at its peak.
thanks for both the recipe AND the herb idea.
i have been craving chili for quite a long time and i have never heard of it being spicy (apparently i live under a rock). but the thought makes perfect sense.
it sounds so yummy.
Oooh, great dinner idea for this weekend. If I make it to the store I’ll have to make a big pot of veggie chili that I can pick on next week. Thanks for the inspiration!
mmmmm. i’ve used ground chicken a lot in chili, but never boneless skinless. i’ll bet this was wonderful!
Happy Birthday!!!!!
Sounds delicious. Love the addition of enchilada sauce, must give it that nice bite. Oh, and Happy Birthday! Enjoy. Celebrate!!! Lisa
Ahhh I’ve never tried chicken in chili but I can imagine how good it would be. I’ve always made beef or vegetarian but I think I’ll try this one next
Oh, yum! I’ve never had chicken in chili before, but this definitely makes me want to try it. Good idea!
Where do you get your inspiration for meals?
Happy Birthday, Cookie Monster.
My friend Phoebe makes some outstanding cookies here in Boston. I’m trying to get her to sell them or something.
I hear what you say about not wasting your time (or calories) on food that’s not made from finest ingredients and fresh. Once you really get into good food – it’s hard to go back to not-so-good or adequate food (except for my once yearly trip to White Castles when I go to St. Louis…it makes me feel like home.)
I like the elements (and the alliteration
) So perfect for crappy winter weather.
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