The Ultimate Chicken Chili & Corn Bread, Perfect For Game Day

               

Are you ready for the big game in just a few weeks? Hosting a party or maybe invited to one? Be sure to treat your guests or bring along a something that will be the dish of all dishes – Ultimate Game Day Chicken Chili!

I am a huge – and I mean huge – football fan and have been to my share of gatherings with tables full of subs, wings, dips, and chips. Sometimes, snacks don’t cut it when the living room fans enter into a rabid state after missed plays or bad ref calls. That kind of frenzy works up an appetite and needs something “stick-to-the-ribs”. This chili, along with easy corn bread, will help calm waving arms and jumping up and down, as concentration will soon take center stage to ensure taste buds score each delicious bite.

                

Ingredients

1 Tbsp. Olive Oil
1 Large Onion, chopped
1-2 Garlic cloves, minced
2 Boneless Chicken breast halves, cut into bite-size pieces
1 15oz. can White Kidney Beans (Cannellini)
1 15oz. can Chick Peas (Garbanzo Beans)
1 15oz. can Great Northern Beans
1 4oz. can Chopped Green Chilies
1 Chicken Bouillon Cube
2 tsp. Ground Cumin
1 small can Shoepeg Corn
1 Lime
Salt & Pepper

Ok … to make the chili:

In a medium size sauce pot, cook chopped onion, minced garlic, cut chicken, and 2tsp. ground cumin in olive oil. Cook over medium heat until chicken is thoroughly cooked, stirring occasionally so not to stick to the bottom.

Once chicken is cooked, add all the canned beans (do not drain beans!).

Add can of chopped chilies, bouillon cube, salt & pepper.

Now add corn.

               

Last but not least, roll your lime on the counter or cutting board. Place under your palm and put slight pressure as you roll it back and forth. This will loosen up the pulp in the fruit and make it easier to squeeze the juice out. (hint: this works with all the citrus fruits!) Slice lime in half and squeeze each into the chili. Stir all ingredients together.

Bring pot to a gentle boil then turn heat down to simmer. Cook for 30 minutes. Serve with shredded Monterey Jack Cheese and a few drops of Tabasco sauce.

Don’t forget the Corn Bread!

Easy Corn Bread

1 ¼ cup flour

¾ cup yellow corn meal

¼ cup sugar

2 tsp. baking powder

½ tsp. salt

1 cup buttermilk

¼ cup vegetable oil

1 egg, beaten

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Heat oven to 375 degrees. Grease 8-inch square baking pan. In mixing bowl, combine all dry ingredients. Stir well to mix. Combine rest of ingredients and stir into dry ingredients just until moistened (don’t over mix!). Pour batter into prepared pan and bake for 20-25 minutes or until toothpick inserted into center tests clean.

Are you ready to cheer your favorite team or looking forward to the commercials?

What do you think?

The Ultimate Chicken Chili & Corn Bread, Perfect For Game Day

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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