I know I don't always post on Fridays, but did you really think I would leave you staring at my less-than-good-looking beef stew all weekend?
No, I wouldn't do that to you. This recipe probably won't win any beauty contests either, but since it's an original recipe, I think that automatically makes it destined for greatness.
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
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*
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.