Chunky Chicken Chili

• 1 box (8 oz.) cornbread mix
• 1 lb. boneless skinless chicken breast, cut in 1-inch cubes
• 3 Tbsp. flour
• 2 Tbsp. vegetable oil
• 1 onion, cut into 1/2-inch pieces
• 1 jalapeno pepper, minced (chopped green chilies can be used instead)
• 1 can (15 oz.) kidney beans
• 1 c. (4 oz.) shredded white Cheddar cheese
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/4 tsp. pepper

1. Preheat oven to 400u0b0.
2. Prepare cornbread according to package directions.
3. On wax paper, toss chicken with flour.
4. In large skillet over medium-high heat cook chicken in oil 5 to 7 minutes until brown.
5. Add onion and cook 3 minutes until tender.
6. Stir in jalapeno peppers and next 5 ingredients.
7. Cook 5 minutes until cheese is melted and chili is heated through.
8. Serve over warm cornbread.

mix, boneless skinless chicken breast, flour, vegetable oil, onion, pepper, kidney beans, shredded white cheddar cheese, salt, cumin, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492654 (may not work)