I’ve mentioned before how peanut butter just seems to go great with anything, and there are times when you just want breakfast for dinner. Here is a mash-up recipe that will hit the bottom of your stomach giving you the best of both worlds. The best part is that this chili recipe has one of my favorite ingredients that make Chicken and White Bean Chili literally explode in your mouth!
Chicken and White Bean Chili (with Peanut Butter)
One of the more satisfying recipes I want to mention here is for my chicken and white bean chili that I recently modified with adding peanut butter. You can adjust the amount as you like, but I think this amount works perfectly as you’ll find. You’ll want to make this before the ‘Breakfast for Dinner’ recipe, so it doubles both ways in my opinion.
- Saucepan or skillet
- 2 Tablespoons Vegetable oil
- 1 White onion (chopped)
- 2 Garlic cloves (minced)
- 1 Can Chicken broth (14.5 ounces)
- 1 Can Tomatillos (drained and chopped – about 18.65 ounces)
- 1 Can Diced tomatoes (16 ounces)
- 1 Can Dice green chile (7 ounces)
- ½ Teaspoon Dried oregano
- ½ Teaspoon Coriander (ground)
- ¼ Teaspoon Cumin (ground)
- 2 Ears Fresh corn (kernels removed)
- 1 Pound Chicken breast (diced)
- 1 Can White beans (15 ounces)
- 3 Tablespoons Peanut butter (creamy)
- Salt and pepper (to taste)
- Into a saucepan or skillet, heat your oil and start cooking the onion and garlic until it becomes soft on medium-low heat. Take your chopped chicken breast and peanut butter and add this into the pan to cook for 5-7 minutes on the same heat.
- After this, add the broth, tomatoes, chiles, tomatillos, and spices bringing the entire mixture to a boil for a total of 10 minutes. After this, you then add the corn and beans and reduce this to a slow simmer for an additional 5 minutes.
- Season the entire mixture with salt and pepper as you like. The chicken will not be overcooked and will be very tender from the addition of broth and tomatoes. You can add more peanut butter if you like at this point.
- Add a touch of flour to thicken if you like. If you eat this as a stand-alone meal, be sure to add a couple of tablespoons of sharp white cheddar cheese for extra taste!
Cornmeal Waffle Breakfast for Dinner
You will need a waffle maker for this to work best, so the batter will cook into a waffle shape. This is especially good if you add the chicken and white bean chili on top. All of the nooks and crannies will hold the chili sauce while the chicken and beans remain on top.
- Large mixing bowl
- large bowl
- Waffle machine
- Cookie tray
- Toaster oven
- 1 Cup All-purpose flour (sifted before measuring)
- ½ Cup Yellow cornmeal
- 2 Teaspoons Baking powder
- 1 Teaspoon Baking soda
- ¼ Teaspoon Salt
- ¼ Cup Wheat germ
- 3 Large Eggs
- 2 Cup Buttermilk (shaken well)
- 6 Tablespoons Vegetable oil (extra is also needed for waffle machine)
- Take a large mixing bowl and add your flour, baking powder, baking soda, salt, and cornmeal and sift these ingredients with a sifter a couple of times. Now add the wheat germ and mix this into the dry ingredient mixture.
- Using a second large bowl, add the buttermilk, oil, and eggs and whisk these together until smooth. Now you can add the dry mixture and whisk this until you have a fully blended batter.
- This is when you preheat your waffle machine and add just enough vegetable oil so the batter won’t stick. Using a soup ladle, add the batter into the waffle machine and close it so both sides of your waffle bake evenly.
- Make as many of these waffles as you need for your meal for you and your family. You can store baked waffles on a cookie tray in your oven set to warm. These can always be warmed up in a toaster oven later if you have any leftovers.
- Warm-up your chicken and white bean chili as you like, and add this on top of your waffles. Add white cheddar cheese on the very top. If you like, section the waffles into quarters so they’re bite-size pieces. This makes them easier for kids and attractive for grownups.