Prep Time: 5 Minutes
Cook Time: 45 Minutes Servings: 8 Difficulty: Easy
•1 pound Chicken Breast, Cubed
•1 whole Medium Onion, Chopped
•1-½ teaspoon Garlic Powder
•1 Tablespoon Vegetable Oil
•2 cans (15.5 Oz) Great Northern Beans, Rinsed And Drained
•1 can (14.5 Oz) Chicken Broth
•2 cans (4 Oz.) Chopped Green Chilies
•1 teaspoon Salt
•1 teaspoon Cumin
•1 teaspoon Dried Oregano
•½ teaspoons Black Pepper
•¼ teaspoons Cayenne Pepper
•1 cup Sour Cream
•½ cups Whipping Cream
Heat oil in a large pot. Saute chicken, onion, and garlic powder until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream.
If you like your chili very mild, reduce the amount of chilies to 1 can, or rinse and drain the chilies well.
To make a less rich, healthier version, use 2 cups sour cream and 1/4 cup milk.
(Or you could use low fat sour cream and fat free half and half)
Cornbread For Your Chili original recipe found HERE on Tasty Kitchen
Prep Time: 5 Minutes Cook Time: 40 Minutes Difficulty: Easy
•1 stick Salted Butter
•1 cup Self-rising Cornmeal (if You Can Find It–self Rising Cornmeal Mix Will Work, Too)
•½ cups Cream Style Corn
•1 cup Sour Cream
•1 Tablespoon Sugar
•2 whole Eggs
•1 whole Small Onion Chopped
Preheat the oven to 350 degrees. Place the stick of butter in a small baking dish (see note below), and place in the oven.
In a small bowl, stir together the remaining ingredients. When the butter is melted, mix it into the batter. Pour the batter back into the casserole and bake for 40 minutes.
Note: this recipe is for a small baking dish. I used a 7 x 11 dish, and it was perfect (an 8 x 8 would work, too). If you use a standard 9 x 13 dish, double the recipe.