Wednesday, March 10, 2010

Chicken Chili, Cornbread, Green Salad

The chicken chili recipe is my adaptation of a recipe on AllRecipes. The cornbread recipe is from my mother.

Chicken Chili
1 (14 oz) can diced tomatoes with green chiles
1 (14 oz) can crushed tomatoes
1 chicken breast (or 2 if you prefer more meat)
2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
2-3 cans beans (black, white, pinto, or kidney), rinsed and drained
1 can corn (or a couple handfuls frozen corn)
3/4 c chicken broth, approximately

In a crock pot, combine both cans tomatoes, chicken, garlic, cumin, chili powder. Cook on high all day.

Meanwhile, finish the chili. Shred the chicken in the pot. Add the beans, corn, and broth to desired consistency. Cover and cook another 30 minutes to 2 hours.

1/3 c butter
1 c sugar
2 eggs
1 1/4 c flour
1 1/4 c corn meal
3 t baking powder
3/4 c sour cream
1 c milk

Cream butter and sugar until fluffy. Add eggs and beat. Mix in remaining cornbread ingredients (flour through milk). Pour into a lightly greased 9x13 pan and bake at 350 for 30- 40 minutes, until edges are slightly pulled away from the pan.

Green Salad
Prepare green salad.


Alison said...

We made this tonight and it was delicious! Definitely a recipe I'll be keeping :) Thanks!

Rachelle said...

You're very welcome! I'm glad you liked it! I always love how easy it is to throw it in the crock pot and not worry about it the rest of the day.

Thanks for your feedback. Let me know if you ever have any suggestions!