White Bean Chicken and Chorizo Chili with Cheesy Cornbread

Ingredients

Chili:

2 cans White Northern Beans
1 red pepper, finely chopped
1 green pepper, finely chopped
1 large red onion, finely chopped
1 lb boneless, skinless chicken tenders, cubed
1/2 lb Salvadoran Chorizo (three links), sliced into 1/2 inch pieces
2 T chili powder
1 T smoked paprika
1 T cumin
2 T garlic powder
1 T onion powder
2 t oregano
1 can crushed/diced tomatoes
3 c chicken or vegetable stock
2 T flour
salt and pepper to taste

Cornbread:

1 (12 oz) bag of frozen corn, thawed

1/2 cup heavy cream

2 eggs

1/4 cup unsalted butter, melted

1/2 cup sugar

1 tablespoon baking powder

1 1/2 cups flour

1 teaspoon salt

3/4 c cheddar cheese

 Chili

1. In a soup pot, heat a tablespoon of olive oil and brown off chorizo and chicken. Remove from the pot and set aside.

2. Add another tsp olive oil and saute peppers and onions. Add spices and cook off until fragrant. Then add the flour and cook off until no longer raw. Add in tomatoes and cook for 4-6 minutes.

3. Add the chicken and chorizo back into the pot and cover with chicken/vegetable stock. Bring to a boil, then add in the beans and reduce heat to a simmer.

4. Simmer chili for 45 min to an hour..

 Cornbread

Preheat oven to 375º F

1. Mix dry ingredients together; flour, baking powder, and salt

2. In another bowl mix wet ingredients, corn, sugar, heavy cream, milk, butter, and eggs

3. Combine wet and dry ingredients then add in cheese, mix til just combined. 

4. Grease and flour a 8 inch square cake pan. pour in batter and spread evenly

5. Bake for 45 - 60 minutes or until a toothpick inserted in the center comes out clean and dry.