Four Bean Chili With Blue Cheese-Cornbread Croutons

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“From the book, Florence Henderson's Short-Cut Cooking.”

Ingredients Nutrition


  1. For chili:
  2. Place a large stockpot over medium high heat and heat the olive oil.
  3. Add the onions, red bell pepper, garlic, chile peppers, and jalapenoes.
  4. Cook, stirring, until the onions begin to turn translucent, about 5 minutes.
  5. Add the tomatoes, cumin, chili powder, Great Northern beans, black beans, kidney beans and pinto beans.
  6. Stir together.
  7. Pour in the chicken stock and juice.
  8. Stir well.
  9. Add the red pepper flakes and salt and pepper to taste.
  10. Turn the heat to medium-low and cook until the chili is hot throughout, 30 to 45 minutes.
  11. For Blue Cheese-Cornbread Croutons: [Make while chili is cooking for 30-45 minutes on medium low].
  12. Preheat the oven to 425.
  13. Grease a baking pan or cast iron skillet.
  14. Prepare the cornbread mix according to package directions.
  15. Stir in the blue cheese.
  16. Take care not to overmix.
  17. Pour the mixture into the prepared backing pan or skillet.
  18. Bake in the oven until golden brown, about 15-20 minutes, dependeing on the package directions.
  19. Remove from the oven and cool on a rack.
  20. When cool, cut the cornbread into oversize cubes of about 1 and 1/2 to 2".
  21. Drizzle the cornbread cubes with olive oil and place on a baking sheet.
  22. Toast in the 425 oven until golden brown and crispy, about 6-8 minutes.
  23. Season the croutons with salt and freshly ground black pepper to taste.
  24. When cool, store in a resealable plastic bag in the refrigerator until ready to use.

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