Chili and cornbread make a deliciously dynamic duo, so it only makes sense to put them together in one pot, which is exactly what we’ve done in this week’s quick and easy White Chicken Chili with Cornbread Dumplings. Traditional red chili can be an all-day affair, starting with braising beef in a deeply flavorful sauce made from a mixture of dried red chiles. The flavor is intense and the dish is rich, which is just what I’m looking for — sometimes.
Other times I’m looking for a less time-consuming, lighter way to bring chiles and protein together in a stew, and that’s when I turn to white chicken chili. In this recipe, poblano (the fresh version of dried ancho chiles) and jalapeño chiles are sautéed with onions, garlic and chili powder to make a bright Southwestern-flavored base. Navy beans are added, because I like beans in my chili.
They work well, as they tend to hold their shape, but any white bean will work. Side note: I know beans in chili can be controversial, but this isn’t Texas, and there’s no beef in this dish. So please, hold the comments.
All the stew needs is a few minutes on simmer to allow the flavors to marry and that gives you just enough time to mix up the dumplings. If you think beans in your chili is a stretch, hold onto your cowboy boots, because I’m about to tell you to mix together a dough made with flour, cornmeal and buttermilk and drop it by the spoonful into your pot. As you can tell, this recipe brings together two comfort f.
