FOUR BEAN CHILI WITH BLUE CHEESE-CORNBREAD CROUTONS
Make and share this Four Bean Chili With Blue Cheese-Cornbread Croutons recipe from Food.com.
Provided by Recipe Junkie
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- For chili:.
- Place a large stockpot over medium high heat and heat the olive oil.
- Add the onions, red bell pepper, garlic, chile peppers, and jalapenoes.
- Cook, stirring, until the onions begin to turn translucent, about 5 minutes.
- Add the tomatoes, cumin, chili powder, Great Northern beans, black beans, kidney beans and pinto beans.
- Stir together.
- Pour in the chicken stock and juice.
- Stir well.
- Add the red pepper flakes and salt and pepper to taste.
- Turn the heat to medium-low and cook until the chili is hot throughout, 30 to 45 minutes.
- For Blue Cheese-Cornbread Croutons: [Make while chili is cooking for 30-45 minutes on medium low].
- Preheat the oven to 425.
- Grease a baking pan or cast iron skillet.
- Prepare the cornbread mix according to package directions.
- Stir in the blue cheese.
- Take care not to overmix.
- Pour the mixture into the prepared backing pan or skillet.
- Bake in the oven until golden brown, about 15-20 minutes, dependeing on the package directions.
- Remove from the oven and cool on a rack.
- When cool, cut the cornbread into oversize cubes of about 1 and 1/2 to 2".
- Drizzle the cornbread cubes with olive oil and place on a baking sheet.
- Toast in the 425 oven until golden brown and crispy, about 6-8 minutes.
- Season the croutons with salt and freshly ground black pepper to taste.
- When cool, store in a resealable plastic bag in the refrigerator until ready to use.
Nutrition Facts : Calories 485.1, Fat 14.1, SaturatedFat 3.5, Cholesterol 5.9, Sodium 743, Carbohydrate 72.6, Fiber 17.5, Sugar 13.2, Protein 20.1
SHEET PAN VEGETARIAN CHILI WITH CHEESY CORNBREAD BISCUITS
This recipe is sponsored by Shipt. Our favorite kitchen hack when the temperature starts dropping? Making chili on a sheet pan instead of standing over the stovetop. In this meat-free version, sweet potatoes and cauliflower are broiled with spices and bulked up with black beans and canned tomatoes. Topped with from-scratch cornbread biscuits studded with corn and cheese, this one-pan dinner hits every note.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the broiler. Toss the scallions, poblanos, sweet potatoes and cauliflower with the vegetable oil, chili powder, garlic powder, cumin and 1 teaspoon salt on a sheet pan; spread in a single layer. Broil, tossing halfway through, until the vegetables are browned around the edges, 15 to 20 minutes.
- Meanwhile, whisk the cornmeal, flour, brown sugar, baking powder and 1 teaspoon salt in a medium bowl. Stir in the corn and 1/3 cup of the Cheddar. Add the buttermilk and butter and stir to combine.
- Remove the sheet pan and adjust the oven temperature to 475 degrees F. Add the tomato sauce, black beans with their liquid, vegetable broth and 1 1/2 teaspoons salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup Cheddar.
- Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Serve with sliced scallions, shredded Cheddar, diced avocado, sour cream, cilantro leaves and hot sauce for topping.
FOUR-BEAN CHILI
Steps:
- For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
- Serve the chili with the toppings bar.
FOUR BEAN CHILI
I love chili, and every chili recipe is a little different. I also love different beans and a lot of veggies in my chili. I love this chili over rice, on nachos, hot dogs or just by itself. This chili taste even better the next day!
Provided by Leahjoy
Categories Black Beans
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water.
- In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat.
- Cook, stirring every 15 minutes for 2 1/2 hours.
- *Notes-Top chili with cheese, onions and sour cream.
- For less heat omit jalapeño peppers.
- All ingredients can be put in a crock pot and cooked throughout the day.
Nutrition Facts : Calories 314.7, Fat 9, SaturatedFat 3.3, Cholesterol 49.1, Sodium 1249.9, Carbohydrate 34.6, Fiber 10.7, Sugar 5.8, Protein 25.5
CORNBREAD CROUTONS
Cornbread croutons are a delicious addition to any meal. Combining the traditional flavor with the traditional crunch will leave everyone wanting more.
Provided by Katie Clark
Categories Bread
Time 6h15m
Number Of Ingredients 4
Steps:
- Make cornbread with whatever recipe you'd like
- Cut into bite sized pieces
- Ideally, let it sit out overnight. But you can just wait about 5 hours.
- Toss with olive oil, salt, and pepper.
- Preheat oven to 400 degrees.
- Place corn bread pieces on a greased baking sheet.
- Bake for 10 minutes and shake.
- Bake for an additional 5 minutes.
Nutrition Facts : Calories 37 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CORNBREAD CROUTONS
These cornbread croutons make a delicious pairing for Progresso™ chili; they are also delicious on their own as an on-the-go snack!
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer.
- Bake 8 to 10 minutes or until bottom is golden brown. Cool about 2 minutes, and cut into 1-inch squares in pan. Using spatula, separate squares.
- Bake about 5 minutes longer or until croutons are crusty and golden brown. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g
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