FOUR BEAN CHILI WITH BLUE CHEESE-CORNBREAD CROUTONS

Steps:

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