A rich, chunky chili paired with classic skillet cornbread for a comforting supper any evening.
To begin, mince 3 cloves of garlic, and then dice 1 sweet bell pepper (yellow, orange or red) and one large onion.
Cut up 3 boneless, skinless chicken breasts into 1 inch chunks.
In a Dutch oven, heat 2 tablespoons extra virgin olive oil over medium heat. Add in your veggies and chicken. Cook until the veggies are tender and the chicken is opaque.
Measure out your spices: a tablespoon and a half of chili powder, a teaspoon each of cumin, cinnamon and oregano, a half teaspoon each of salt and black pepper.
When the chicken & veggies are ready, stir in the spices to coat everything Let that cook a couple minutes.
You’ll then add 2 – 14 ounce cans of tomato sauce and 2 14 ounce cans of beans – You can use all kidney beans or you can use a blend of Tri-bean, kidney, or black beans. Rinse and drain the beans.
The chicken is looking good!
Stir in the tomato sauce and beans.
Stir in 1 1/2 cup of frozen corn. Bring this to a boil, then reduce the heat and simmer for about 10 – 15 more minutes, until the chicken is cooked through.
This chili goes great with cornbread – so I’ll share my recipe with you today as well. I normally start the cornbread right before I do the chili, that way the chili gets done right around the time the cornbread is finished baking.
Preheat your oven to 425 degrees. In a mixing bowl, combine 1 cup all-purpose flour, 1 cup cornmeal (white or yellow), 1/4 c sugar, 4 teaspoons baking powder and 3/4 teaspoon salt.
In a large measuring cup (if you have one) combine 1 cup milk, 1/4 c extra virgin olive oil (or veg oil)
and then 2 eggs. Give those a whisking.
Add the liquid to the dry mixture
Stir with a fork until just combined.
Spread the batter into a greased 8×8 baking dish or a small cast iron skillet (8 inch diameter) if you have one.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Serve your chili topped with sour cream and shredded cheese, and your cornbread with a slathering of butter.