White Bean Chicken Chili, Favorite Cornbread

The chili recipe is from Paula Deen. Another great way to use up leftover roast chicken. The original recipe also calls for soaking dried navy beans, but I just use 2 cans of cannelloni beans, rinsed and drained. the green chilies and ground red pepper give it a little kick, but that's where fresh hot corn bread slathered in butter comes in. ;-)

White Bean Chicken Chili
1 lb dried navy beans (or 2 cans cannelloni beans, rinsed and drained)
5 cups chicken stock
4 T (1/2 stick ) butter
1 T minced garlic
3/4 cup diced onion
1 small can green chilies (4 oz)
1 lb cooked chicken, finely chopped
1 T ground cumin
1 T ground oregano
1-2 tsp black pepper
pinch red pepper flakes

*Soak beans overnight, drain.
* Add to large stock pot with chicken broth. Bring to a boil.
* In a saucepan, melt butter with garlic, onion, chilies. Saute 5 minutes.
* Add butter mixture to beans and broth. Stir in chicken and spices.
* Simmer 1-1 1/2 hours.

Favorite Cornbread

This recipe came from a family friend, Rachelle Fairback. I tried numerous cornbread recipes and hers won hands down!

3/4 cup cornmeal
1 cup flour
1/3 cup sugar
1 T baking powder
3/4 tsp salt
1 cup milk
1 beaten egg
2 T oil

Mix wet ingredients in a mixing bowl. Combine dry ingredients and add to wet. Stir to just combine. Pour into an 8 inch baking dish. Bake at 400 16-20 minutes.