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Chicken chili with sweet corn griddle cakes recipe

Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sus...

An easy one pot meal

With less saturated fat than ground beef, chicken makes a lighter chili that's just as tasty. And when served with warm corn griddle cakes, you'll never miss the beef.
Chicken chili with sweet corn griddle cakes

Chicken chili with sweet corn griddle cakes recipe

Serves 6

Ingredients:

Chili:

  • 1 tablespoon Spanish paprika
  • 2 teaspoons smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil
  • 2 pounds ground chicken
  • 8 cloves garlic, crushed
  • 2 medium onions, diced
  • 2 green bell peppers, diced
  • 2 large carrots, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon instant coffee
  • 1/2 cup tomato puree
  • 2 cups chicken stock

Corn griddle cakes recipe:

  • 1-1/2 cups cornmeal
  • 3 tablespoons organic sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon honey
  • 1 egg
  • 3/4 cup skim milk
  • 1 tablespoon olive oil

Garnish:

  • 2 cups sharp cheddar cheese, shredded
  • Sour cream
  • 3 green onions, sliced thin
  • 1/2 cup chopped cilantro
  • Lime wedges

Directions:

For the chili:

  1. Add the paprika, smoked paprika, oregano and chili powder to a dry skillet. Toast on medium heat until fragrant, about 40 seconds. Remove from heat and set aside.
  2. Add olive oil to a Dutch oven and heat on medium-high. Add chicken, cook until brown. Remove from pan and set aside. Add the onions, carrots and peppers to pan and cook until slightly charred and caramelized. Add the garlic and stir to incorporate. Add the tomato paste; stir. Add the chicken, toasted spices and instant coffee; stir to incorporate. Add the tomato puree and chicken stock.
  3. Bring to a boil and reduce to a simmer. Simmer for 45 minutes to one hour.

Make the griddle cakes:

  1. In a large bowl, whisk together the cornmeal, sugar, baking powder and salt. In a separate bowl, whisk the honey, egg, milk and oil. Add the wet ingredients to the dry ingredients and stir until just mixed -- some lumps are OK. Add additional milk if needed. Batter should be similar to pancake batter.
  2. Heat a large skillet on medium and grease with butter or oil. Pour approximately two tablespoons of batter onto the skillet to create silver dollar sized griddle cakes. When the cake bubbles on top, flip to cook the other side. Stack griddle cakes on a plate and keep them warm in the oven at 200 degrees F.
  3. Serve the chili with sweet corn griddle cakes, topped with cheddar cheese, sliced green onion, fresh cilantro and a squeeze of fresh lime.

Try these other great chili recipes

Chili con carne recipe
Healthy chili recipes
Chili cornbread casserole

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