This dish is another Diane creation, but I'll do my best to give proper measurements!! I made this on a colder day earlier this week, and it was great to come in after being outside and eat while getting warm! I chose to make this chili creamy, because all of the recipes I was finding online were a clear broth and I wanted something heartier. Although it does have some half and half in it, I made it healthier by adding a lowfat/low sodium broth base and lowfat/nonfat cheeses, as well as lowfat sour cream. The rest of the ingredients are full of protein and really good for you! The chicken I used was ground, because I like the texture in chilis, but you can use rotisserie or cubed chicken breasts as well. I also made the cornbread from scratch, but you can always use a mix if you like. Enjoy!
Chili Ingredients:
2 tbsp. EVOO
1 bunch of green scallions, sliced (use white and green parts)
3 cloves garlic, chopped
1 small can of mild green chiles
1 small bag of frozen yellow corn
3 tbsp. chili powder
2 tbsp. cumin
3 tbsp. salt
6 cups lowfat/low sodium chicken broth
1 cup lowfat sour cream
3/4 of a small container of half & half
2 lbs. ground chicken
6 cans of white beans, mixed varieties (I used navy, cannelini, and northern beans)
1 package of lowfat shredded monterey jack cheese
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1. In a large soup pot, heat 1 tbsp. EVOO over medium-high heat. Add ingredients through salt, saute for 5 minutes. Add in broth, sour cream, and half and half. Turn down heat to medium, stirring occasionally while the chili bubbles.
2. While the chili is cooking, heat the remaining tbsp. of EVOO in a large saucepan. Add in ground chicken, cook until no longer pink. Drain the liquid from the chicken, stir in the remaining tbsp. of chili powder and tbsp. of salt. Transfer chicken to the chili, stir.
3. Add in four cans of beans (any variety) to the chili, stirring the pot.
4. Take the remaining two cans of beans, plus some liquid from the chili, and liquify in a blender until a thick paste is made. Add only enough liquid so the beans can spin in the blender- this mixture should be thick when finished. Add mixture to the chili, stirring in completely so the chili thickens. Turn the heat to low and let simmer uncovered for about an hour.
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While the chili is cooking, make the cornbread (the cornbread recipe is from the back of the package of corn meal, called Indian Head, which I recommend, while the cheesy part came from me!):
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1 cup ground yellow cornmeal
1 cup sifted white flour
1/4 cup white sugar (I add in 2 extra tbsp. of sugar because I like it a little sweeter)
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening (I used butter), softened
1 cup milk
1 egg, beaten
1/2 package of shredded lowfat monterey jack/cheddar cheese
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1. Preheat oven to 425.
2. Combine dry ingredients in a bowl.
3. Cut in shortening/butter.
4. Mix in egg and milk and combine with as little strokes as possible until mixture is completely blended. Stir in cheese.
5. Bake in a greased circular or square pan (Indian Head recommends 9x9x2, I used a circular pan because I like the wedges it creates) for 20-25 minutes.
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During the last five minutes of the chili cooking, add the package of monterey jack cheese and stir until completely blended in. Serve the chili in a big bowl, garnish chili with extra monterey jack cheese and green chilis if some are leftover. You can eat the chili with the cheesy cornbread on the side, or I also love to put margarine on the cornbread and then, after it has melted, crumble it over the chili. :)
