Chicken Chili with Cornbread
Cozy up with a comforting bowl of Chicken Chili with Cornbreadthe ultimate hearty meal that’s perfect for busy weeknights or relaxed weekends. This flavor-packed dish combines tender shredded chicken, rich spices, beans, and a savory tomato base, creating a warm and satisfying chili that’s both wholesome and delicious.
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
Instructions
- For Chicken Chili : Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant and translucent. Add diced chicken and cook until lightly browned. Stir in bell peppers and cook for 3–4 minutes. Add beans, corn, diced tomatoes, chicken broth, and spices. Bring to a simmer, cover, and cook for 25–30 minutes, stirring occasionally. Adjust seasoning and add sugar if needed.
- For Cornbread : Preheat oven to 400°F (200°C). In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and egg. Combine wet and dry ingredients until just mixed. Pour batter into a greased 8x8-inch baking pan. Bake 20–25 minutes or until a toothpick inserted comes out clean. Let cool slightly before slicing.