Tex-Mex Chicken Chili and Honey Cilantro Cornbread Bowls

Yield: 7 – 9

Ingredients

Cornbread:
1/4 cup (1/2 stick) butter, melted
1/4 cup vegetable oil
1/4 cup sugar
3 tablespoons honey
2 eggs
1 cup buttermilk or greek yogurt
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cornmeal
1 cup all purpose flour
1/4 cup fresh cilantro, chopped

Chili:
2 teaspoons olive oil
3 cloves garlic, minced
1 large onion, finely chopped
1 jalapeno pepper, seeded and diced
2 medium red bell peppers, seeded and chopped
2 medium tomatoes, diced
1 8-ounce can tomato sauce
1 cup chicken stock
1 cup cooked white beans
1 cup cooked black beans
1 cup cooked pinto beans
2 tablespoons chili powder
1 teaspoon oregeno
2 teaspoons cumin
1 tablespoon lime juice
1 cup whole kernal corn
1 rotisserie chicken, chopped into small chunks
salt and pepper to taste

Optional Toppings:
lime wedges (sqeeze juice over chili)
avocado slices
shredded cheese
fresh cilantro
sour cream

Instructions

Cornbread:
Preheat oven to 350 degrees F (180 C) and grease a 8×8 inch (or similar size) pan with oil.
Stir together the melted butter, oil, sugar and honey in a large mixing bowl. Mix in eggs until well combined, then add buttermilk, soda, and salt. Stir in flour and cornmeal until batter is smooth, then stir in cilantro. Pour batter into prepared pan and bake for 25 – 30 minutes until a toothpick comes out clean.

Chili:
Heat olive oil in a large pot or dutch oven over medium high heat. Add onion, garlic, jalapeno, and bell pepper and cook for 2 – 3 minutes until onions are translucent. Add all listed ingredients from tomatoes to lime juice, reduce heat to medium low, and allow chili to cook for about 20 minutes, stirring occasionally.
Stir in corn and chicken then season to taste with salt and pepper and simmer for about 10 more minutes until chili is thick and chicken is warmed. Serve hot with cornbread and desired toppings.

From gringalicious.com