Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
white bowl of chicken chili with beans, cheese, sour cream and a piece of cornbread

Chicken Chili with Corn Bread

honeycomb butter, cheddar, scallions, sour cream

STARS

Who doesn't love a chili cook-off? This entry would score high with the judges in both flavor and freshness. Simmer chicken and fresh vegetables in a rich tomato base, then serve with all of the traditional toppings that make a good bowl of chili exceptional. Enjoy with warm cornbread slathered with honeycomb butter for the complete experience.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  20 minutes
Ingredients

Chicken Chili

  • 2 tablespoons canola oil
  • 1 yellow onion, diced
  • 4 carrots, diced
  • 2 pasilla peppers, diced
  • 1 pound ground chicken
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 cup piquillo peppers, drained and roughly chopped
  • 1 teaspoon instant coffee
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons molasses
  • 1/4 cup apple cider
  • 1/4 cup Worcestershire sauce
  • 2 cups water or chicken broth
  • 1 15-ounce can kidney beans
  • 1 15-ounce can black beans
  • 1 teaspoon salt, to taste

Spicy Honey Butter

  • 1 stick unsalted butter, softened to room temperature
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons honey

Serving

  • Sour cream
  • 2 scallions, minced
  • Cornbread
Directions
1
In a large stock pot, heat the oil. When hot, add the onion, carrots and pasilla peppers and cook, stirring, until the onions are translucent.
2
Add the chicken and continue cooking until lightly browned. Add the garlic, cumin, piquillo peppers, coffee, tomato paste, crushed tomatoes, molasses, apple cider, Worcestershire sauce and water/broth. Stir well and bring to a simmer. Add the beans and simmer for 30 minutes, stirring constantly. Season to taste.
3
For the honey butter, beat the softened butter with the salt, sugar and honey until incorporated and fluffy. 
4
Serve the chili with sour cream, scallions, cornbread and honey butter.

Chicken Chili with Corn Bread

honeycomb butter, cheddar, scallions, sour cream

STARS

Who doesn't love a chili cook-off? This entry would score high with the judges in both flavor and freshness. Simmer chicken and fresh vegetables in a rich tomato base, then serve with all of the traditional toppings that make a good bowl of chili exceptional. Enjoy with warm cornbread slathered with honeycomb butter for the complete experience.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Chicken Chili

  • 2 tablespoons canola oil
  • 1 yellow onion, diced
  • 4 carrots, diced
  • 2 pasilla peppers, diced
  • 1 pound ground chicken
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 cup piquillo peppers, drained and roughly chopped
  • 1 teaspoon instant coffee
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons molasses
  • 1/4 cup apple cider
  • 1/4 cup Worcestershire sauce
  • 2 cups water or chicken broth
  • 1 15-ounce can kidney beans
  • 1 15-ounce can black beans
  • 1 teaspoon salt, to taste

Spicy Honey Butter

  • 1 stick unsalted butter, softened to room temperature
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons honey

Serving

  • Sour cream
  • 2 scallions, minced
  • Cornbread

Directions

1
In a large stock pot, heat the oil. When hot, add the onion, carrots and pasilla peppers and cook, stirring, until the onions are translucent.
2
Add the chicken and continue cooking until lightly browned. Add the garlic, cumin, piquillo peppers, coffee, tomato paste, crushed tomatoes, molasses, apple cider, Worcestershire sauce and water/broth. Stir well and bring to a simmer. Add the beans and simmer for 30 minutes, stirring constantly. Season to taste.
3
For the honey butter, beat the softened butter with the salt, sugar and honey until incorporated and fluffy. 
4
Serve the chili with sour cream, scallions, cornbread and honey butter.