Monday, February 16, 2009

What's For Dinner Tonight?

Barb over at Grits & Glamour posted this week about starting a What's on My Table Tuesday. Let me start out by saying I am not a cook. That is not to say I can't cook because I have been told many a time I am pretty darn good at it and certainly have the cooking skills like any good Southern Raised girl should. But that doesn't mean I like it! However with a family of five to feed I do have to do it. I thought I would share one of my easy peasy and tasty recipes. Always good on a cold winters day, which we seem to have had plenty of this winter here in North Carolina.

This is my Chunky Chicken Corn Chile. It has some unusual spices for a chile but they give it that oh so yummy taste!

Above are some of the ingredients. Okay note the precooked chicken strips. I admit I cheat a bit here. It makes the recipe go so much quicker and the taste is just as delicious. I should buy stock in these chicken strips. I stock up on them at CostCo. I will share some other yummy things I do with them in recipes in some of my future Whats on My Table Tuesdays.

Every good chile should have some cornbread muffins to accompany it. Mine are the old standard Jiffy brand. I think this may still be one of the least expensive items you can get in the grocery store. A ton of bang for your buck and oh so easy to make.

Now for the recipe. I usually double my recipe to have some left overs for the next day. By doubling it I get a full dutch oven sized pot. I also admit I use less corn than it calls for.

Chunky Chicken Corn Chile

2tsp vegetable oil
1 large onion, chopped
6 cloves garlic
1 ½ tbsp chile powder
1 ½ tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
Black pepper to taste
1 lb skinless, boneless chicken breast cut into half inch chunks
Two 8 oz cans tomato sauce
Two 16 oz cans pinto beans drained
2 cans while corn drained
2 tbsp sour cream

In nonstick skillet heat oil until hot but not smoking over medium heat. Add onions and garlic and cook, stirring frequently until onions soften, about 5 minutes. Stir in all spices and cook stirring constantly for 30 seconds.

Add chicken stirring to coat thoroughly. Add tomato sauce and bring to boil over med-high heat. Reduce to simmer, cover and cook until chicken is cooked. 5-10 minutes.
Stir in the beans and corn and cook until heated through. Let cook on low heat for 20 more minutes.

Serve topped with sour cream if desired.

If you are doubling this recipe double all ingredients except corn and beans. Only use 1 more can each of corn and beans (total 3 cans each)



  1. First...I hope you are feeling better by now.
    This chili sounds really good. Don'[t think I've ever heard of using chicken for chili but...sounds good.
    Thanks for sharing,

  2. sounds yummy......I love chili and cornbread!!!


  3. I love corn in chili and the cinnamon is a nice touch. I will file this away to try.

    Tuesday Tidings from Roberta Anne

  4. Yummy! I printed the recipe and will have to try it one of these cold nights. Thanks KD!...Christine

  5. Save some for me....I'll be right over! YUMMY!!

  6. Sounds great! I have never made fluffy cornbread -- I should try it sometime! I always make little cornbread patties (yeah, I'm a southern girl too - ha). My husband likes them thin and almost crispy on the edges.

    Your meal looks delicious!

  7. This sounds very good. There is nothing better than chili and cornbread on a cool evening! I will definitely be trying this one. Kathy


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