Sunday evening we had all the kids over for dinner and I made Chicken and White Bean Chili. I served it with Southwest Cornbread. Since everyone loved dinner and Holly requested the recipe, I thought I would just post it here.
Chicken and White Bean Chili
3-4 cups chopped cooked chicken (I bought a rotisserie chicken)
4 (16 oz) cans white beans (aka navy beans) drained and rinsed
4 (4 oz) cans chopped green chiles
1 (14 oz) can low-sodium chicken broth
2-4 Tbsp. chili powder (depending on how spicy you prefer)
1/2-1 tsp. ground cumin
1/2 tsp sugar
Seasoned salt to taste
Stir everything together in large pot. Bring to a boil stirring occasionally. Cover, reduce heat, and simmer, stirring occasionally, for 15 minutes.
Can also be made in crockpot. Stir everything together and cook on low for 8-9 hours or high for 4-5 hours.
Garnish with shredded cheese, chopped onion, sour cream.
I got the following recipe from a friend at church and it is delish!
Southwest Cornbread
1 cup butter or margarine, melted
1 cup sugar
4 eggs
1 (15 oz) can creamed corn
1/2 to 3/4 can chopped chiles, drained
1/2 cup shredded cheddar cheese
1/2 cup shredded Jack cheese
1 cup yellow cornmeal
1 cup flour
4 tsp baking powder
1/4 tsp salt
Beat together butter and sugar. Add eggs, 1 at a time. Blend in corn, chiles, and cheeses. Mix dry ingredients and add to wet mixture.
Pour into lightly greased 13x9 pan. Bake 1 hour @ 300.
Happy cooking ...
