A rich, chunky chili paired with classic skillet cornbread for a comforting supper any evening.
I make all sorts of kinds of chili, but this particular version I have probably made more than all the other ones combined.
As a matter of fact, “probably” is an understatement.
I have made this way more than any of the other varieties combined.
To Make Chunky Chicken Chili You Will Need:
- chicken breasts
- olive oil
- onion
- sweet bell pepper (yellow, orange or red)
- garlic
- chili powder
- cumin
- cinnamon
- oregano
- salt
- black pepper
- mixed beans or kidney beans
- tomato sauce
- frozen whole kernel corn
- shredded cheese & sour cream for topping
- Dutch oven
Watch Me Make This Recipe:
This chili goes great with skillet cornbread.
I normally start the cornbread right before I do the chili, that way the chili gets done right around the time the cornbread is finished baking.
Click right here for my Skillet Cornbread recipe.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
