Chunky Chicken Chili & Cornbread

Chunky Chicken Chili & Cornbread

CHUNKY CHICKEN CHILI

3 boneless, skinless chicken breasts, cut into 1" chunks
1-2 T olive oil
1 large onion, chopped
2-4 cloves garlic, chopped
1 1/2 T chili powder
1 tsp cumin
1 tsp cinnamon
1 tsp oregano
1/2 tsp salt
fresh ground pepper to taste
2 cans (16 oz.) kidney beans, rinsed & drained
2 cans (16 oz.) tomato sauce
2 c frozen whole kernel corn

Heat oil in a dutch oven or large pot. Add onion, garlic and chicken. Cook until chicken is no longer pink. Add spices, cook & stir 1 minute. Add kidney beans and tomato sauce. Bring to a boil, cover and simmer 10 - 15 minutes, or until chicken is almost done. Add corn. Cook 5-10 more minutes, until chicken is done, and corn is heated through.

Serve with sour cream, shredded cheese, tortilla chips, or whatever you like!

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CORNBREAD

1 c all-purpose flour
1 c corn meal
1/4 c sugar
4 tsp baking powder
3/4 tsp salt
2 eggs
1 c milk or buttermilk
1/4 c olive oil

Stir together dry ingredients in a bowl. Beat in eggs, milk and oil. Stir until just blended & smooth.
Pour into a greased 9x9 baking pan. Bake at 425 degrees, 20-25 minutes, until golden brown, or a toothpick entered into the center comes out clean.

ENJOY!