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Four Bean Chili With Blue Cheese-Cornbread Croutons

From the book, Florence Henderson's Short-Cut Cooking.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Recipe Junkie
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@Recipe Junkie
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"From the book, Florence Henderson's Short-Cut Cooking."
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  1. Recipe Junkie
    From the book, Florence Henderson's Short-Cut Cooking.
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