Ingredients:

• 1 medium onion, chopped
• 1-28 oz. can crushed tomatoes
• 1 cup enchilada sauce
• 1-15.oz can red kidney beans (light or dark)
• 1-19 oz. can cannellini beans
• 1 1/2 cup frozen yellow corn
• 1-4 oz. can chopped green chili’s
• 1 Tsp. Ghost Chili Powder
• 2 tsp. cumin
• 2 boneless skinless chicken breasts, cooked and cubed (about 1/2 lb)
• 1 cup cornbread, cubed*

Instructions:

1. Saute onion in a small skillet on medium-high until translucent. Season with Ghost Chili Powder and cumin and stir until combined.

2. Combine beans, crushed tomatoes, green chilis and onions in a large saucepan over medium heat. Stir to combine and let flavors simmer for about 10 minutes. Add chicken, stir to combine. Let simmer over low heat for about 20 minutes or until flavors are blended. Add corn and cornbread an stir until bread is coated with chili mixture.

3. Let simmer on low until bread has softened and begins to crumble, lending a coarse texture to the chili. Chili will thicken as it cooks; add enchilada sauce as needed for desirable consistency.

4. Serve with sour cream and chopped fresh cilantro.

*I used cornbread cubes leftover from stuffing. Pre-packaged cubed cornbread for stuffing would suffice as well.