I am a huge fan of chili – chicken, ground turkey, white bean, veggie – you name it- I love it. I usually cook a large batch, then save the leftovers in the fridge (a few days in the fridge lets the flavors blend even more!) That being said, this is by far my favorite and most popular chicken chili recipe, yet. Leftovers were not an option, as the whole pot was finished within the hour!
For the cornbread: I sometimes cheat.
1 box Jiffy Corn Muffin Mix
1/3 c milk
I have yet to have conjured a better cornbread.
For the Chili:
2 teaspoons olive oil
4 garlic cloves, minced
3 cups chopped onion
1/4 cup chili powder
1/4 cup jalepeno, chopped
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. paprika
1 tbsp. honey
3 cups low sodium chicken broth
1 can kidney beans, drained
1 can black beans, drained
1 28 oz can diced tomatoes, drained
3 cups diced cooked chicken
Heat oil in a large, oven-safe Dutch oven over medium-high heat. Add onion and garlic. Saute 5 minutes. Add jalepeno, spices, and honey ; saute 30 seconds. Add chicken broth, beans, and tomatoes; bring to a boil.
Reduce heat to medium-low, and preheat oven to 425. Allow to simmer 20 minutes on stove top, then add chicken.
While simmering chili for 15 minutes, whip up the corn mix. Remove chili from heat; top with corn muffin batter. Bake in the oven for 30 minutes or until the cornbread topping is risen, firm and golden.
No need for side-items or a crusty bread, everything you need is right in one pot!