11.12.2010

White Chicken Chili with Cornbread

We were discussing corn bread the other night and S asked why I never make chili for dinner. I hate any kind of cooked tomato, so chili is usually out of the question. Then yesterday a friend emailed to tell me that her assistant brought her the most amazing chili for lunch. I took that as a sign that I needed to make cornbread and the chili to go with it.

In an attempt to please the meaty-chili lover and the tomato hater in our little beehive I settled on a white chili. I used chickpeas instead of cannellini or great northern beans. They worked just fine and I liked their firm texture. Next time I'll try with cannellini, but in the past I've preferred the chickpea substitute so I leave it up to you to decide which bean to use.

This recipe is incredibly simple and fairly quick. By the time it's finished cooking you'll be pulling a fresh batch of cornbread from the oven. The corn bread recipe below is not the one pictured, it's remarkably similar, but has enough leavening to make a much fluffier bread.

White Chicken Chili with Cornbread
serves 4-6


for the chili
1 lb. boneless, skinless chicken breasts, cut into small cubes
1 onion, chopped
1 1/2 t. garlic powder
1 T. olive oil
2 cans Great Northern or Cannellini beans, drained and rinsed (15.5 oz)
1 can chicken broth
2 small cans diced green chilies (4 oz.)
1 t. salt
1 t. cumin
1 t. dried oregano
1/2 t. pepper
1/4 - 1/2 t. cayenne pepper
1 cup fat free sour cream
1/2 cup milk

1. In a large dutch oven or saucepan saute the chicken, onions and garlic powder in oil until the chicken is just cooked through
2. Add the beans, broth, spices and chilies and bring to a boil
3. Reduce to a simmer and let cook, uncovered, for 30 minutes
4. Remove from heat and add sour cream and milk, stir to combine

Serve sprinkled with cheddar cheese and a side of warm corn bread.

Corn Bread
serves 8

1 c. whole wheat flour
1 c. stone ground cornmeal
1/2 c. sugar
1 t. salt
3 1/2 t. baking powder
1 egg
1 c. milk
1/3 c. butter, melted

1. Preheat oven to 400 degrees
2. In a medium bowl, combine dry ingredients
3. Add milk, egg and butter and mix until well incorporated, do not over mix
4. Bake in a 8" round cake pan for 25 minutes, until golden and done in the middle

Cut into 8 wedges and Serve warm.

chili recipe adapted from Annie's Eats

Stumble This

1 comment:

  1. I came across this recipe a few weeks ago and it was a HUGE hit with my family and friends. The boyfriend liked it so much that we made it again 2 days later! Thanks for sharing! :)

    ReplyDelete

Thanks for stopping by, your comments make our day!

Related Posts Plugin for WordPress, Blogger...