Brenda Watts


My family and friends have grown to
Love Chili recipes..especially Football Season.
After enjoying a Peruvian meal the other night..I wanted to create a Chili recipe incorporating and capturing all the wonderful flavors of that beautiful country, I had the pleasure of experiencing in that meal..I was so happy and overjoyed at how much my family and friends loved this chili..they gave me 2 thumbs up..And we are all excited at sharing this with you all:-)


★★★★★ 17 votes

6 servings
25 Min
25 Min


  • 1/4 c
    peanut oil
  • 2 Tbsp
    butter or margarine
  • 1 1/2 lb
    skinless boneless chicken breast, cut into 1 1/2-inch cubes, ( 2 cups)
  • 3 Tbsp
    all-purpose flour
  • 1 lb
    ground pork sausage
  • 1 tsp
  • 1 tsp
    freshly ground black pepper
  • 1/4 tsp
    ground red pepper
  • 1 c
    sweet onions, chopped
  • 1 c
    poblano pepper, seeded and chopped
  • 1 c
    sweet red bell pepper, seeded and chopped
  • 2 large
    jalapeno peppers, seeded and finely chopped
  • 2 clove
    garlic, minced
  • 2 tsp
    ground chili powder
  • 1 tsp
    ground spiced annatto
  • 1 tsp
    cumin seeds
  • 1/2 tsp
    ground allspice
  • 1 tsp
    hot pepper sauce
  • 2 c
    low-sodium chicken broth
  • 1 c
    frozen corn, thawed and drained
  • 1 can(s)
    (15.5-oz.) cannellini beans, rinsed and drained
  • 1 can(s)
    (15-oz.) black beans, rinsed and drained
  • 1 can(s)
    (12-oz.) evaporated milk
  • 1 pkg
    (6-oz.) cornbread or muffin mix, plain or mexican style
  • 1 Tbsp
  • 2 Tbsp
    whole milk
  • 1 1/2 c
    sour cream
  • 1 c
    monterey jack cheese, shredded



  1. Heat peanut oil and melt butter in a 5-quart Dutch oven with lid, over medium heat. In a medium bowl toss chicken cubes and flour together until chicken cubes are coated. Add coated chicken cubes, pork sausage, salt, ground black pepper and ground red pepper to heated oil and butter, and cook for 3 minutes, or until meat is partially cooked, stirring frequently, uncovered. Stir in onions, poblano peppers, roasted red peppers, jalapeno peppers, garlic, ground chili pepper, ground spiced annatto, cumin seeds, ground allspice and hot pepper sauce and cook an additional 5 minutes, or until meat is no longer pink,( keeping pork sausage crumbled), and vegetables are tender, stirring frequently, uncovered.
  2. Add in chicken broth, corn, cannellini beans, black beans and evaporated milk to chili mixture and cook an additional 5 minutes, stirring occasionally, uncovered.
  3. Meanwhile, prepare dumplings. In a medium bowl, stir cornbread mix, sugar, whole milk and 1/2 cup sour cream together with a spoon until blended. Drop dumpling mixture by heaping tablespoons into cooking chili mixture. Cover Dutch oven with lid, reduce heat to medium-low, cook an additional 10 minutes, or until dumplings puff and firm.
  4. To serve chili, ladle equal portions of chili and dumplings into 6 serving bowls. Place one or two dollops of remaining 1 cup sour cream on the top center of each chili and dumpling bowl and sprinkle 1 to 2 heaping tablespoons shredded cheese over the top of each to garnish and serve immediately.

Printable Recipe Card


Other Tag: Healthy

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