Food: Barbecue chicken chili with cheddar cornbread

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Whenever I make chili, I have an intense craving for cornbread. My recipe is laced with honey, butter, and cheddar cheese, and it goes so well with the sweet and smoky chili. I love dunking a slice into my bowl of chili goodness, but it’s also quite delicious when toasted the next morning and topped with your favourite jam.

Barbecue Chicken Chili with Black Beans and Corn

2 Tbsp canola oil

1 lb ground chicken

1 onion, diced

1 red pepper, diced

1 jalapeño pepper, finely chopped

3 garlic cloves, minced

2 Tbsp chili powder

1 tsp smoked paprika

1 tsp ground coriander

1 tsp ground cumin

1 tsp oregano

1 tsp dry mustard powder

1 tsp salt

1/4 tsp cayenne pepper (optional)

1 – 796 mL can whole tomatoes

2 – 540 mL cans black beans, drained and rinsed

2 cups corn kernels (frozen or fresh)

1 cup low-sodium chicken broth

1/2 cup barbecue sauce

2 cups chopped zucchini

1/2 cup chopped cilantro

juice of 1 lime

sour cream, grated cheddar cheese, chopped green onion, lime wedges, for serving

1. Warm the oil in a Dutch oven over medium heat. Add the ground chicken and cook it, breaking it up with a wooden spoon, until no longer pink. Stir in the onion, red pepper, jalapeño pepper, and garlic. Cook until the vegetables are softened, about 5 minutes. Stir in the spices and cook for another couple of minutes. Stir in the whole tomatoes, breaking them up with your hands or kitchen scissors. Rinse out the can and add the water (about 1/2 cup). Stir in the black beans, corn, chicken broth, and barbecue sauce. Cover, bring to a simmer over medium high heat, then turn the heat down to low and simmer for 20 minutes. Give the chili a stir every 5 minutes or so. I like to leave the lid slightly ajar.

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