I made pecan rolls again this week, and I also made a dinner of black bean and chicken chili with cornbread, which we ate for two nights. I didn't use a recipe for the chili, and I was in a hurry when I made it, so it's a very easy and quick version, but it turned out pretty well.
I had to two large skin-and-bone-on chicken breasts in the fridge, so I thawed them a bit in the microwave, then removed the skin and bone and cut them into cubes. I salt and peppered the cubes and and browned them in a nonstick pan with a little bit of olive oil. When the cubes were browned on all sides, I threw them in the crock pot. Then I added a big can of whole tomatoes with their liquid, two cans of black beans with their liquid, some chili con carne seasoning (not sure how much...a tablespoon? maybe less) and a few dashes of Cholula hot sauce. Mixed it all up and cooked it on low for about four hours (maybe longer). I smashed up the tomatoes a little bit while it was cooking, though not as much as Mark would have liked (he's not a fan of big chunks of cooked tomato).
I served the chili with cornbread, which is a favorite item around here and I ought to make more often. I make it using this recipe, except that we never have buttermilk around, so I use a tablespoon of white vinegar or lemon juice in a cup of milk instead and it works just fine.
I'd make this again, though next time I'd take the time to saute onions and peppers for it, and probably add corn, as well. It definitely did the trick to tame my chili craving on a cold couple of days.