This easy turkey chili might be the only soup recipe I need all season. It’s going to be your weeknight go-to. It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good! I know, I use way to many “reallys” but it’s worth it. This chili is worth it. Chili is a dish […]
This easy turkey chili might be the only soup recipe I need all season.
It’s going to be your weeknight go-to.
It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good!
I know, I use way to many “reallys” but it’s worth it.
This chili is worth it.
Chili is a dish that I’ll never stop experimenting with. I have so many versions and they are all different but all wonderful, depending on the mood or setting. Of course, I can’t resist trying a new one when fall is just around the corner. And it uses so many of my favorite ingredients! I adore it.
It’s no secret that Eddie is a major carnivore, but over the years he’s cut down on his red meat consumption a lot. It wasn’t for any particular reason – it just seemed to happen! I still may make a dish with beef every other week or so (sometimes less, sometimes more), but most of the time, especially during the week, I use ground turkey.
And I don’t have a turkey-specific chili recipe here on the blog, so here we are!
This does not make an enormous pot of chili. I’d say it makes a pot for a family of four and is easily multiplied if you have more people in the house. It’s also a really nice size if you’re single or in a household of two, because you can freeze an extra portion.
You could also eat chili one night, then make chili dogs, then make chili cheese nachos too. Love.
I mean, just an idea.
Anyway – the chili!
I use one onion, one bell pepper, one pound of turkey and then a whole bunch of spices. Chili powder, cumin and smoked paprika are the main ones. So good! Then one can of fire roasted tomatoes and one can of pinto beans (my fave – but any beans work) – and voila!
The secret is obviously in the maple syrup. I love the addition so, so much, which I first discovered in this game day chili recipe.
Then it’s ready. Seriously the best for a weeknight chili. Goes with everything. Tastes like heaven.
This easy turkey chili is the best! It's super simple and comes together quickly. Loaded with fall flavors and a great dinner staple.
Course Main Course
Cuisine American
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 4people
Author How Sweet Eats
Ingredients
2tablespoonsolive oil
1onion,diced
1red bell pepper,diced
4garlic cloves,minced
½teaspoonsalt
½teaspoonpepper
1poundlean ground turkey
2tablespoonschili powder
2teaspoonssmoked paprika
1teaspoondried oregano
1teaspooncumin
¼teaspooncrushed red pepper flakes
1(14 ounce) can fire roasted tomatoes
1(15-ounce) can pinto beans, drained and rinsed
1 ½cupschicken stock
1/4cuppure maple syrup
Instructions
Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes.
Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin and red pepper flakes. Stir and cook for 2 minutes.
Add in the tomatoes, beans, stock and maple syrup. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili!
Notes
Note: you can easily double this recipe to make it for a crowd. You can also let this simmer, covered, on the stove for a few hours or as long as you need.Note: you can easily make this in a slow cooker! Brown the turkey ahead of time then add everything to the slow cooker and cook on high for 4 hours or low for 6 to 8.
After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.
After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.
This pretty little corn peach pizza should be your dinner tonight! It 100% screams HELLO SUMMER as loud as it can. Corn and peaches are one of my favorite combos ever. They basically represent summer on a dish. And I love that with both being sweet and crunchy, they can work in a dessert or […]
This pretty little corn peach pizza should be your dinner tonight!
It 100% screams HELLO SUMMER as loud as it can.
Corn and peaches are one of my favorite combos ever. They basically represent summer on a dish. And I love that with both being sweet and crunchy, they can work in a dessert or a savory meal. Just so good, right?
Peach pizza isn’t a new thing for us here. Years ago I made this peach ricotta pizza that has been a huge fave. And, well, corn on pizza? It’s a must have and another one of my favorite ingredients to throw on top of dough.
The combo also really shines in salads or salsas – if you’ve ever made the corn peach salsa from The Pretty Dish, then you know what I’m talking about!
I threw this pizza on the grill, much like last year’s steakhouse pizza. I love doing pizza on the grill and we also have an ooni oven which is incredible.
The only issue with grilling this is that the cheese may not get super bubbly and brown on top, in which case you can throw it under the broiler for a minute or two. If you head over to instagram today, I’ll show you exactly how I make this, step by step, in instagram stories. You’ll want to eat your screen!
So the toppings!
It allllll starts with some chili garlic oil. Sort of like this garlic sauce pasta, or the chili oil that I make for my white clam pizza – but combined! I’m warning you – this is addictive and you will want to dip and entire loaf of sourdough directly in it. It’s fab. Super garlicky with a hint of heat.
The oil sizzles with six cloves of garlic and a bunch of red pepper flakes. Then it’s the base for our pizza. On top we have thinly sliced peach, corn straight from the cob and a bunch of fresh mozzarella. I happened to use marinated fresh mozzarella and that is amazing too. Adds a little extra flavor, but it’s not totally necessary. Regular fresh mozzarella works too!
After the pizza is cooked and super bubbly and cheese, I like to top it with a few handfuls of microgreens and then lots of fresh basil. Or whatever herbs you have on hand. I also like to do one more extra drizzle of chili garlic oil on top.
And of course, feel free to throw on some parmesan!
This corn peach pizza is summer on a dish! Made with fresh mozzarella, basil and herbs and chili garlic sauce, it's incredible!
Course Main Course
Cuisine American
Prep Time 2hours
Cook Time 2days25minutes
Total Time 2days2hours25minutes
Servings 4people
Author How Sweet Eats
Ingredients
dough
1cupwarm water
3teaspoonsactive dry yeast
1tablespoonhoney
1tablespoonolive oil
2 1/2cupsall-purpose flour
1teaspoonsalt
flour and coarse cornmeal for dusting
toppings
½cupolive oil
6garlic cloves,finely minced
½teaspooncrushed red pepper flakes
2peaches,thinly sliced
2ears of corn,kernels cut from the cob
8ouncesprovolone cheese,freshly grated
8ouncesfresh mozzarella cheese,sliced or in balls
Instructions
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
Make the garlic oil. In a small saucepan, combine the oil, garlic and pepper flakes. Cook over low heat, stirring often, just until the garlic is slightly golden and sizzling.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape Place the towel back over the dough to rest.
Preheat the grill to high heat for 10 to 15 minutes - you want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
Now comes the time when you need to be prepared! Have your corn and peaches sliced. Have your cheese out and ready to go. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Spoon the garlic oil all over top of the top, brushing it around the edges. Top with the cheeses, then the corn and peaches.
Quickly and gently use a spatula or additional pizza peel to slice your pizza directly on to the grill grates. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it.
Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with the micro greens and basil and slice it to serve. Enjoy!
Wow, is this the BEST vegan chili! It’s bursting with flavor and is totally plant based. Dollop with vegan sour cream and load with toppings! Looking for delicious, filling plant based recipes? This vegan chili is for you. Yep, this one is our best chili recipe yet and it’s totally plant based! Alex and I love finding ways to make vegetables delicious that go over well no matter what your personality or diet choices. And this chili is that: it’s hard to find someone who will turn it down! It’s full of savory flavor starring beans, quinoa, and a hint of adobo sauce for complexity. Top it with our vegan sour cream and some pickled jalapenos and well: it’s out of this world good. What are the secrets to the best vegan chili? Good question. Alex and I have been making vegan chili recipes for quite a while. Actually, many of the chili recipes on this website are vegan, though they don’t say it! Our Vegetarian Chili is vegan, but we like to top it with cheese. Our Sweet Potato Chili and Mango Black Bean Chili, and even our Quinoa Chili are also vegan. But we wanted to create a […]
Wow, is this the BEST vegan chili! It’s bursting with flavor and is totally plant based. Dollop with vegan sour cream and load with toppings!
Looking for delicious, filling plant based recipes? This vegan chili is for you. Yep, this one is our best chili recipe yet and it’s totally plant based! Alex and I love finding ways to make vegetables delicious that go over well no matter what your personality or diet choices. And this chili is that: it’s hard to find someone who will turn it down! It’s full of savory flavor starring beans, quinoa, and a hint of adobo sauce for complexity. Top it with our vegan sour cream and some pickled jalapenos and well: it’s out of this world good.
What are the secrets to the best vegan chili?
Good question. Alex and I have been making vegan chili recipes for quite a while. Actually, many of the chili recipes on this website are vegan, though they don’t say it! Our Vegetarian Chili is vegan, but we like to top it with cheese. Our Sweet Potato Chili and Mango Black Bean Chili, and even our Quinoa Chili are also vegan. But we wanted to create a Classic BEST EVER Vegan Chili that would outshine them all. And then load it up with all the vegan chili toppings.
Here are the secrets to this best vegan chili:
Secret veggie blend. You’ll blend together tomatoes with parsley, carrot, vegan Worcestershire sauce, and adobo sauce to create the body for this sauce. Oddly enough, it was inspired by a chili we had once with V8 in it. But we wanted to make an all-natural version!
Adobo sauce! Adobo sauce adds smoky, tangy complexity to this chili that cannot be substituted! See the section below for more on this magic sauce.
Vegan sour cream. It’s just a topping, but it truly makes for that classic chili experience.
What is adobo sauce?
Adobo sauce is our secret weapon to add meaty, smoky flavor to our vegetarian and vegan recipes. Chipotles in adobo sauce are sold in most major grocery stores here in the US, available in the Mexican products section. The can includes two things:
Chipotle chiles: smoked and dried jalapeños that then are rehydrated and canned
Adobo sauce, a puree of tomato, vinegar, garlic, and some other spices.
Most of our recipes use only a small amount of the adobo sauce because the chiles are super potent! You can freeze the remainder of the chipotle chiles and adobo sauce for future use.
Serve with vegan sour cream!
Sour cream is our favorite chili topping. So for this vegan chili, we went the extra mile and created a Vegan Sour Cream for dolloping! Oddly enough, it has a texture and richness just like the real thing! It’s impossibly creamy, but only has a few ingredients: cashews, tofu, lemon juice, vinegar, and salt. Blend them up, and it comes together into something so sour-cream like, you’ll want to dollop it on everything!
Pickled jalapenos add a zing! (Or use pickled onions.)
The other topping that’s key here is the pickled jalapenos! Our Homemade Pickled Jalapeños are perfect, and only take 10 minutes to make. Or, you can use store-bought. Why are they important They add just the right tangy flavor and back-end heat. If you can’t handle spicy foods, no problem! Our Quick Pickled Onions also add that signature tang without the heat. They’re quick to make, too. That said…let’s talk toppings!
10 best vegan chili toppings
One of the best things about chili is the toppings, right? With a vegan chili, you have to get creative without the use cheese and sour cream. Here are all the best ways to top a vegan chili:
Vegan Sour Cream It’s rich and creamy, with just the right texture! A must make.
Diced avocado: Brings richness and makes it more filling
Cilantro: Adds a bright green color and freshness
Crushed tortilla chips: For a crunch!
What to serve with vegan chili
There’s one side dish that everyone thinks of when it comes to chili! (Yep, it’s our number one too.) But there are many more sidesthat go with chili. Here’s what we’d accessorize with it, vegan style:
Easy Vegan Cornbread You may not have thought cornbread was life changing…until now. This tender, moist vegan cornbread tastes the Jiffy box, but 100 times tastier.
Fennel Orange Salad Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.
This vegan chili recipe is…
Vegetarian, vegan, plant based, dairy free and gluten free.
In a blender, blend the one can of diced tomatoes, carrot (peeled and chopped into a few pieces), parsley, Worcestershire sauce, and adobo sauce until fully combined.
Dice the onion and green pepper. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and green pepper and sauté for about 6 to 7 minutes until tender.
Carefully add the blended vegetables, the second can of diced tomatoes, the crushed tomatoes, drained beans, quinoa, spices, kosher salt, and 1/2 cup water. Simmer gently for 25 to 30 minutes until the quinoa is tender and cooked through, stirring occasionally. Taste and add additional salt and adobo sauce as desired (we added 1 teaspoon adobo sauce and 1/4 teaspoon kosher salt).
This healthy and hearty vegetarian chili recipe is a family favorite! It is packed with vegetables, beans, spices, and lots of flavor! Even meat eaters will enjoy this vegetarian chili, it is sure to satisfy everyone! Vegetarian Chili When it’s c…
This healthy and hearty vegetarian chili recipe is a family favorite! It is packed with vegetables, beans, spices, and lots of flavor! Even meat eaters will enjoy this vegetarian chili, it is sure to satisfy everyone! Vegetarian Chili When it’s cold outside, I love making a big pot of chili with cornbread on the side.…
This easy White Chicken Chili is like a milder, calmer cousin to Texas beef chili. Make it with canned or dry beans, and add extra chili peppers for more heat if you like! Keeps well and freezes well. Continue reading “White Chicken Chili”…
This easy White Chicken Chili is like a milder, calmer cousin to Texas beef chili. Make it with canned or dry beans, and add extra chili peppers for more heat if you like! Keeps well and freezes well.
This is the BEST Instant Pot vegetarian chili, featuring two beans, lentils, and a robust flavor. (It’s vegan too.) Pressure cooker chili is fast and easy! Chili is the epitome of crowd-pleasing, and it’s a meal we often make for guests. So if you’ve got a pressure cooker, why not try…Instant Pot chili? This one is really the best Instant Pot vegetarian chili: it’s full of beans, veggies, and lentils to up the plant-based protein. Alex and I much prefer a pressure cooker to making Crockpot chili, which takes hours and can turn out soggy (ew!). This Instant Pot chili is full of savory, hearty flavor. In fact…we might like it the best of all of our chili recipes! How to make Instant Pot chili: a tutorial We have a secret. Instant Pot chili is not done in an instant. Ugh, I know! We’re sorry to burst your bubble. (Oh, those clever marketers over at Instant Pot!) This Instant Pot chili takes about the same amount of time to make chili on the stovetop. So why even use a pressure cooker? It’s a hands off method. Once you’re done with the saute, it’s set it and forget it! Throw everything […]
This is the BEST Instant Pot vegetarian chili, featuring two beans, lentils, and a robust flavor. (It’s vegan too.) Pressure cooker chili is fast and easy!
Chili is the epitome of crowd-pleasing, and it’s a meal we often make for guests. So if you’ve got a pressure cooker, why not try…Instant Pot chili? This one is really the best Instant Pot vegetarian chili: it’s full of beans, veggies, and lentils to up the plant-based protein. Alex and I much prefer a pressure cooker to making Crockpot chili, which takes hours and can turn out soggy (ew!). This Instant Pot chili is full of savory, hearty flavor. In fact…we might like it the best of all of our chili recipes!
How to make Instant Pot chili: a tutorial
We have a secret. Instant Pot chili is not done in an instant. Ugh, I know! We’re sorry to burst your bubble. (Oh, those clever marketers over at Instant Pot!) This Instant Pot chili takes about the same amount of time to make chili on the stovetop. So why even use a pressure cooker? It’s a hands off method. Once you’re done with the saute, it’s set it and forget it! Throw everything in the pot and move on with your day.
Here are all the secrets to this best Instant Pot vegetarian chili (which happens to be vegan, too). For specifics, go to the recipe below.
Step 2: Saute the onions and peppers 6 to 7 minutes.
Turn on Saute mode of the Instant Pot and add the olive oil. Then Saute the onions, peppers, and a bit of fennel seed for 6 to 7 minutes, until tender. The fennel seed adds a meaty undertone to the chili (it’s a spice used in sausage).
Step 3: Add ingredients and pressure cook 12 minutes.
Add the tomatoes, lentils, broth, and spices to the Instant Pot. Seal the lid and pressure cook on High for 12 minutes. Note that because of the amount of ingredients in the pressure cooker, it takes about 15 minutes for the Instant Pot to “preheat” or come up to pressure. In all of our Instant Pot recipes, we like to be honest about this preheat time: this timing is included in the cook time in the recipe below.
Step 4: Quick release! Add the beans, garlic, spices and rest 5 minutes.
Here’s where the magic happens! Because the pressure cooker can sometimes dull flavors, it’s important to add ingredients at the end to brighten it up. (We use this same technique in our Instant Pot Lentil Soup.)
Do a quick release, then add the canned beans (drained and rinsed), grated garlic (you can grate it right into the pot), and additional 1 teaspoon each of cumin and chili powder. Allow this to stand for 5 minutes to let the garlic flavor meld into the pot. Then it’s ready to eat!
Toppings for this Instant Pot vegetarian chili
The best part about chili? The toppings! Alex and I have found that this Instant Pot vegetarian chili absolutely needs toppings to get the final flavor, like any vegan or vegetarian chili. Here’s what we think are essential for getting the right flavor:
Hot sauce or lime: It’s important to add a tangy undertone! We like hot sauce, but if you can’t do spicy try fresh squeezed lime juice.
Sour cream or cashew cream: Adding a little creaminess and richness is also key. If you eat vegan or plant based, use cashew cream.
Sliced green onions or fresh cilantro: The final element is a little freshness. We like sliced green onions or cilantro: it also adds a beautiful green pop.
Cheese: To us, toppings 1-3 are essential. Cheese is optional, but it sure makes it taste good! Omit for vegan or use a dairy-free cheese option.
Pepitas (pumpkin seeds), tortilla chips, or crackers: Another optional topping, but it’s nice to have a little crunch too! Do you like Saltines in your chili? (Here’s a homemade version.)
This Instant Pot chili recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
This is the BEST Instant Pot vegetarian chili, featuring two beans, lentils, and a robust flavor. (It’s vegan too.) Pressure cooker chili is fast and easy!
Turn on Saute mode and add the olive oil to the Instant Pot. When it is heated, add the onion, pepper, and fennel seeds and saute for 6 to 7 minutes until translucent. Add the lentils, tomatoes, broth, kosher salt, onion powder, garlic powder, oregano, 1 teaspoon cumin, and 3 tablespoons chili powder. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
Cook on High Pressure for 12 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 15 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
Add the final flavorings: Drain and rinse the beans. Stir in the beans, grate in the garlic (using a microplane is easy), and add the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary.
Load it up: Load up with toppings, as they provide the final flavoring! Use sour cream or cashew cream, shredded cheese, hot sauce, cilantro, sliced green onion, roasted and salted pepitas, or your other favorite toppings.
Category:Main Dish
Method:Instant Pot
Cuisine:Vegetarian / Vegan
Keywords: Instant Pot Chili, Instant Pot Vegetarian Chili, Instant Pot Vegan Chili, Pressure Cooker Chili, Pressure Cooker Vegetarian Chili, Pressure Cooker Vegan Chili
This savory Vegetarian Pumpkin Chili has everything you want in a chili: tomatoes, peppers, black beans, pinto beans, corn, and a little pumpkin in there to make it perfect for fall! Pumpkin Chili I love fall because that means it is soup and chili sea…
This savory Vegetarian Pumpkin Chili has everything you want in a chili: tomatoes, peppers, black beans, pinto beans, corn, and a little pumpkin in there to make it perfect for fall! Pumpkin Chili I love fall because that means it is soup and chili season. This Pumpkin Chili is the PERFECT fall chili recipe! When…
I’ve scoured the internet to find all the very best vegan chili recipes out there! Whether you’re a five-alarm girl or prefer something a little more mild, I’ve got the perfect meatless chili for you. Chili is one my all-time favorite…
I’ve scoured the internet to find all the very best vegan chili recipes out there! Whether you’re a five-alarm girl or prefer something a little more mild, I’ve got the perfect meatless chili for you. Chili is one my all-time favorite comfort foods! I just love a big hot bowl of vegetarian chili on a...
Comfort food season calls for chicken chili cornbread pie. Don’t you think? It’s like the ULTIMATE comfort food, what with two comfort foods (hello chili… and cornbread) built into one. This is one of those dishes that never turns out pretty but it tastes fantastic. You want a second bowl, there’s a fight over the […]
Comfort food season calls for chicken chili cornbread pie.
Don’t you think? It’s like the ULTIMATE comfort food, what with two comfort foods (hello chili… and cornbread) built into one.
This is one of those dishes that never turns out pretty but it tastes fantastic. You want a second bowl, there’s a fight over the leftovers and you start thinking about just how soon you can make the dish again. YEP it’s one of those.
If you haven’t made the white chicken corn chili/chowder in The Pretty Dish yet, well, you must! It’s such a great recipe, especially in September and October as corn season comes to a close. It’s a soup that isn’t very heavy so it works great on days when it still reaches 90 degrees, like today.
(BUT WHY?!)
My favorite thing to serve with it is the herb feta cornbread which is also in The Pretty Dish. And that combination is one of my favorite things to make, so I figured… why not combine them!
The whole point of this ramble is that I took the base of that recipe and turned it into the base of this skillet! Oh my gosh. It’s GOOD.
Eddie loves dishes like this so obviously I love to make them. It’s kind of an inside-out version of my tamale pie. Oh and waaaay back in the day I did this cornbread-leftover-chili bake thing.
Pretty sure that’s when I used to take my dishes outside and photograph them over the green grass. So you could see the green grass. You know. Maybe photographed on a diagonal. Because WOW.
That was fun.
ANYWAY.
This cornbread chili pie skillet thing.
You make the base of your chili in a big oven-safe skillet. Top it with green chile cornbread. Bake it so the chili is hot and bubbly and the bread is soft and fluffy. Serve a big scoop of it with extra corn if you’d like, some plain greek yogurt or sour cream, a bunch of herbs and even a spritz of line.
Basically be the happiest person at dinner, ever.
It’s soul-warming! A hug in a bowl! All that cliche phrases I love to use with comfort food. Yes, it’s all of those.
Chicken Chili Cornbread Pie
White Chicken Chile Cornbread Pie
This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It’s loaded with flavor.
chili layer
2 tablespoons olive oil
1 sweet onion, (diced)
2 garlic cloves, (minced)
1 (4 ounce) can diced green chiles
1 cup cooked, (shredded chicken)
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
1 (14 ounce) can cannellini beans, (drained and rinsed)
1 cup corn, ((fresh cut, frozen, etc))
1 ½ to 2 cups low-sodium chicken stock
cornbread layer
1 cup fine ground cornmeal
1 cup all-purpose or whole wheat pastry flour
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup milk
1 (4 ounccan diced green chiles
1/2 cup unsalted butter, (melted)
for serving
plain greek yogurt or sour cream
fresh cilantro
fresh chives
fresh scallions
corn
lime wedges
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-low heat and add the olive oil. Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 5 minutes. Stir in the diced green chiles and shredded chicken. Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture. Stir in the cannellini beans, corn and 1 ½ cups chicken stock. You don’t want the chili layer to appear soupy, but if it looks dry, add the other ½ cup of chicken stock. Taste the soup later and add more salt and pepper if needed. Reduce the heat to low while you make the cornbread layer.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt. In a smaller bowl, stir together the eggs and milk. Pour the egg mixture into the dry ingredients, stirring until just almost combined. Stir in the green chiles. Stir in the melted butter until combined.
Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly.
Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set right above the chili – sometimes it needs a few extra minutes to cook through!
Serve with sour cream/greek yogurt, fresh cilantro, chives, scallions and limes for spritzing.
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