Dutch Oven Chicken Chili with Cornbread
When I have dutch oven chicken leftovers, I make chili. Serve this with a slice of cornbread and enjoy a delicious treat this fall!
Ingredients
For the chili:
4-5 leftover dutch oven chicken pieces,
1 medium onion, chopped
1 small zucchini, chopped
2 cans diced tomatoes (28oz can size)
4 cans beans, your choice (15.5 oz cans)
2 tsp cumin,
1 tbsp paprika
2 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
salt and pepper to taste
Olive oil
For the Cornbread:
2 sticks butter, melted
1 ½ cups sugar
4 eggs
2 cup buttermilk
1 tsp baking soda
2 cups cornmeal
2 cups all-purpose flour
1 tsp salt
Instructions
1
Here’s the link for my dutch oven chicken: https://cookingwithchefbryan.com/recipe-view/dutch-oven-cooking/ .
2
To make the dutch oven chicken chili: Chop the chicken into bitesize pieces (remove from the bone if necessary) and set aside.
3
Heat a large pot on the stove and add enough oil to lightly coat the bottom of the pot. Add the chopped onion and zucchini and saute for about 2 minutes. Add the chicken to the pot and continue sautéing for another minute.
4
Add the diced tomatoes, beans and spices. Stir everything together to combine and adjust salt and pepper as needed.
5
Bring the chili to a boil, reduce the heat to a simmer and continue simmering for about 10 minutes.
6
To make the cornbread: Preheat your oven to 350 degrees.
7
Combine all dry ingredients into one large bowl and whisk together. Set aside.
8
In a separate bowl, add the melted butter, eggs and buttermilk. Whisk together to combine thoroughly.
9
Add the dry ingredients to the wet ingredients and thoroughly mix together.
10
Add the mixed corn bread batter into a sprayed 9x13 pan and bake in a preheated 350 degree oven for about 45 minutes or until a toothpick comes out clean.
