Chicken Chili, Corn Bread, Cucumber & Corn Salad

Serves 4

My family is not a big chilly fan, but loves this version. It is lighter than your traditional chilli, but still comforting and satisfying. This is another perfect meal that can be prepared ahead of time and reheated right before dinner.

Off to the market to buy

Meat Department:

1. 1 lbs. ground turkey
2. 1 lbs. ground chicken (I use the dark meat for extra flavor)

Produce Department:

1. 1 yellow onion
2. 1 bunch cilantro
3. 1 romaine hearts lettuce
4. 2 tomatoes
5. 1 cucumber
6. 1 avocado
7. 1 lemon

Dairy Aisle:

1. 2 cups shredded cheddar cheese
2. 1 tub sour cream (I use the low-fat kind)
3. 1 egg

Canned Goods Aisle:

1. 6 cups beef stock (beef gives the chili a more intense flavor, chicken stock works just as well. I use the low-sodium kind)
2. 1 can corn (I use the low-sodium kind)
3. 2 15 oz. cans hominy (it’s not a bean, it’s a version of white corn)

Herb and Seasoning Aisle:

1. cayenne pepper
2. ground cumin

Tip: As you have been cooking for a while, herbs seem to accumulate in the pantry. I have an entire cabinet dedicated to all the different herbs and seasonings I use. Before you go out and buy more of the “same stuff”, check your pantry to make sure you don’t already own it.

Chips Aisle:

1. Tortilla chips

Staples at my house (please buy it if you don’t have it. You will need it to prepare the meal):

1. Olive oil
2. Balsamic Vinegar
3. Milk
4. Salt
5. Pepper
6. Flour
7. Sugar
8. Baking Powder
9. Lemon

Corn Bread

1. Preheat oven to 400°F
2. Add 1 cup yellow cornmeal to a large bowl
3. Add 1 cup flour
4. Add ¼ cup sugar
5. Add 1 teaspoon baking powder
6. Add 1 teaspoon salt
7. Combine
8. Add 1 egg
9. 1 cup milk
10. 4 Tablespoons melted butter
11. Stir until just combined (do not over stir, otherwise the cornbread will not rise)
12. Coat a rectangular loaf baking pan with butter
13. Add the cornbread mixture
14. Bake for 25 minutes or until golden brown (a toothpick should come out clean when inserted into the cornbread)

Chicken Chili

1. Chop 1 onion
2. Mince 2 garlic cloves
3. Heat 2 Tablespoons of olive oil
4. Add the onion and the garlic
5. Stir until soft
6. Add the turkey and the ground chicken
7. Add ½ teaspoon cayenne pepper (omit if you don’t like spicy foods)
8. Add 4 teaspoons of cumin
9. Add 2 teaspoon of salt
10. Once the turkey and chicken are browned, add 2 Tablespoons of flour, stir
11. Add 2 Tablespoons of tomato paste
12. Add 6 cups of beef stock or chicken stock
13. Add 2 cans of hominy
14. Simmer for about 45 minutes uncovered until thick
15. Serve with sour cream, shredded cheddar cheese, cilantro, and tortilla chips

Tip: While the chili is simmering, prepare the salad, set the table, slice the cornbread, and set; sour cream, shredded cheddar cheese, cilantro, tortilla chips, and butter for the cornbread on the table.

Salad

1. Wash the salad greens
2. Place in a large salad bowl
3. Wash and dice the cucumber. Add to the salad
4. Wash and dice the 2 tomatoes. Add to the salad.
5. Dice the avocado. Add to the salad.
6. Drain 1 can of corn. Add to the salad
7. Make the salad dressing: 2 Tablespoons balsamic vinegar, 4 Tablespoons olive oil, 1 teaspoon salt, juice of 1 lemon.
8. Toss the salad.

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