This episode from 2013 is notable for being the first show from the final season of At Home. Each new season typically started in January, which is when Arlene loved to share hearty dinners that would “warm your innards” on a cold day, as she liked to say.
In this show, Laura and Arlene prepare three different kinds of chili recipes, including a buffalo wing chili, a two-bean vegetable chili, and a “chili mac” that is so easy you won’t believe it! Plus, what is chili without cornbread? So Arlene makes that, too.
Easy and Cheesy Cornbread
By adding a few extra ingredients to a standard cornbread mix, you can make this fancy cornbread in a snap!
Ingredients
- 2 boxes Jiffy Cornbread mix (8.5 ounces, each)
- 1 cup cheddar cheese, shredded
- 1 tsp garlic salt
- 1/2 cup chopped green onions
Instructions
- 1. Preheat oven to 400. Grease muffin cups generously.
- To the prepared cornbread mixes, add cheese, garlic salt pepper, green onions and fold them into mix. Spoon batter into prepared muffin cup and bake in preheated oven until center is set and sides are crispy, about 15-20 minutes. Enjoy!
Two-Bean Vegetable Chili
This hearty vegetable chili is so good, you don't have to be a vegetarian to enjoy it!
Ingredients
- 1 can beans in chili seasoned sauce (16 ounces)
- 1 can cannellini beans, drained, rinsed (15 ounces)
- 1 can diced tomatoes with sweet onions, undrained (14.5 ounces)
- 1 can low sodium tomato vegetable juice (11.5 fl ounces)
- 1 1/2 cups frozen whole kernel corn
- 1 cup bell pepper strips, chopped
- 2 tsp chili powder
Instructions
- Stir together all ingredients in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally. Makes 6 servings, 184 calories per serving. Enjoy!
Buffalo Wing Chili
This has all the flavors of buffalo hot wings, without the mess of frying!
Ingredients
- No-Stick Cooking Spray
- 1 1/4 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 1/2 cups celery, sliced
- 1 can whole black beans, drained, rinsed (15 ounces)
- 1 can fire roasted diced tomatoes with garlic, undrained (14.5 ounces)
- 1 can tomato sauce (8 ounces)
- 2 Tbsp red pepper sauce
- 1/3 cup blue cheese, crumbled
Instructions
- Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
- Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving of chili with crumbled blue cheese. Makes 6 servings. Enjoy!
Cheesy Chili Mac
This is so easy, you won't believe it. But it's also delicious!
Ingredients
- 1 package macaroni and cheese dinner (7.25 ounce)
- 4 Tbsp unsalted butter
- 1 can chili no beans (15 ounces)
Instructions
- Prepare macaroni and cheese dinner according to package directions, using the margarine and milk. Add chili and stir together.
- Heat over medium-low heat 5 minutes or until hot. Makes 5 servings. Enjoy!
Transcript
The transcript from this program is not available.
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