Chicken Chili with Cornbread is a hearty, comforting meal that brings together tender chicken, flavorful beans, vegetables, and warming spices in a rich, savory chili. Paired with a side of sweet, golden cornbread, it’s the perfect combination of textures and flavors.

This dish is ideal for cozy weeknight dinners, casual gatherings, or even a game-day feast. The chili is packed with protein and fiber, while the cornbread adds a slightly sweet contrast, making each bite satisfying and wholesome.

Why I Love This Recipe

I love this recipe because it’s both hearty and comforting. The chicken chili is rich, spicy, and full of flavor, yet lighter than traditional beef chili. Cornbread on the side adds a touch of sweetness and a soft, crumbly texture that complements the robust chili perfectly. It’s a meal that warms you from the inside out, and it’s easy to make for family or friends.

Why This Is a Must-Try Dish

This dish is a must-try because it combines convenience, nutrition, and classic comfort food flavors in one meal. It’s ideal for feeding a crowd or enjoying as leftovers, and it’s versatile enough to adapt to different spice levels or dietary preferences. Chicken chili with cornbread is a meal that satisfies cravings, keeps you full, and brings a sense of home-cooked comfort.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Calories (Approx.): 450 calories per serving
• Course: Main Course
• Cuisine: American / Southern

Ingredients

For the Chicken Chili

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 2 cups chicken broth
• 1 teaspoon sugar or honey (optional, to balance acidity)

For the Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil or melted butter
• 1 large egg

Cooking Directions

For Chicken Chili

1. Heat olive oil in a large pot over medium heat.
2. Sauté onions and garlic until fragrant and translucent.
3. Add diced chicken and cook until lightly browned.
4. Stir in bell peppers and cook for 3–4 minutes.
5. Add beans, corn, diced tomatoes, chicken broth, and spices.
6. Bring to a simmer, cover, and cook for 25–30 minutes, stirring occasionally.
7. Adjust seasoning and add sugar if needed.

For Cornbread

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, oil, and egg.
4. Combine wet and dry ingredients until just mixed.
5. Pour batter into a greased 8×8-inch baking pan.
6. Bake 20–25 minutes or until a toothpick inserted comes out clean.
7. Let cool slightly before slicing.

Step-by-Step Preparation Method

1. Prepare Ingredients

• Dice chicken, chop onions, bell peppers, and garlic. Drain beans and corn if canned.

2. Cook Chili

• Heat oil, sauté onion and garlic until fragrant.
• Add chicken, cook until lightly browned.
• Add bell peppers and cook for 3–4 minutes.
• Stir in beans, corn, diced tomatoes, chicken broth, chili powder, cumin, paprika, cayenne, salt, and pepper.
• Bring to a simmer, cover, and cook 25–30 minutes.
• Taste and adjust seasoning; add a teaspoon of sugar or honey if tomatoes are too acidic.

3. Prepare Cornbread

• Preheat oven to 400°F (200°C).
• Mix dry ingredients (cornmeal, flour, sugar, baking powder, salt).
• Whisk wet ingredients (milk, oil, egg).
• Combine wet and dry ingredients until just mixed.
• Pour into greased baking pan.
• Bake 20–25 minutes, or until toothpick comes out clean.

4. Serve

• Ladle chili into bowls and serve alongside warm cornbread. Optionally, top chili with shredded cheese, sour cream, or chopped green onions.

How to Serve This Recipe

Serve hot with cornbread on the side. Garnish chili with shredded cheese, avocado slices, sour cream, or fresh cilantro. Cornbread can be served plain or with a pat of butter. This dish also pairs well with a simple green salad for a complete meal.

Recipe Tips

• Use boneless thighs for juicier chicken; breasts are leaner but cook slightly drier.
• Simmer chili slowly for deeper flavor.
• Add extra vegetables like zucchini or carrots for more nutrition.
• Cornbread batter should not be overmixed to keep it fluffy.
• Leftover chili tastes even better the next day as flavors meld.

Variations

Spicy Chicken Chili

Increase cayenne pepper or add diced jalapeños for heat.

White Chicken Chili

Use white beans, green chilies, and chicken broth with a touch of cream.

Slow Cooker Version

Combine all chili ingredients in a slow cooker and cook on low 6–8 hours.

Gluten-Free Cornbread

Use almond flour or a gluten-free flour blend instead of all-purpose flour.

Vegetarian Version

Replace chicken with extra beans, lentils, or tofu for a vegetarian chili.

Freezing and Storage

• Refrigeration: Store cooked chili in an airtight container for up to 4 days. Cornbread can be kept separately for 2–3 days.
• Freezing: Freeze chili in portions for up to 3 months. Cornbread freezes well for up to 2 months.
• Reheating: Reheat chili on stovetop or microwave; warm cornbread in the oven or microwave.

Special Equipment Needed

• Large pot or Dutch oven for chili
• Skillet (optional, for sautéing)
• Mixing bowls for cornbread
• Baking pan (8×8 inch or similar)
• Spoon or spatula

Frequently Asked Questions

Can I use frozen chicken?
Yes, thaw completely before cooking.

Can I make chili ahead of time?
Yes, it tastes even better after a few hours as flavors meld.

Can I use canned corn for chili?
Yes, drain and rinse before adding.

Is this recipe spicy?
It can be mild or spicy—adjust chili powder and cayenne according to preference.

Can I make the cornbread dairy-free?
Yes, use plant-based milk and oil instead of butter.

Conclusion

Chicken Chili with Cornbread is a comforting, hearty, and flavorful meal that brings warmth and satisfaction to any table. The tender chicken, beans, and vegetables in a spicy, savory chili pair perfectly with sweet, crumbly cornbread, creating a balanced and delicious combination. Quick to prepare, versatile, and family-friendly, this dish is perfect for cozy nights, meal prep, or feeding a crowd.