Veggie Chicken Chili
Country Chicken Cookbook
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Because this chili freezes well, I like to keep some on hand for dinner on busy days or for last-minute entertaining.
SERVINGS: 20
CATEGORY: Low Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 25 min. Cook: 1 hour 25 min.
Ingredients:
- 2 tablespoons vegetable oil
- 4 cups chopped fresh broccoli
- 1 large leek or 4 green onions (white part only), chopped
- 1 medium red onion, chopped
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1 large carrot, chopped
- 2/3 cup chopped celery
- 3 garlic cloves, minced
- 4 cups chicken broth
- 4 cups cubed cooked chicken
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (28 ounces) diced tomatoes with liquid
- 1 can (4 ounces) chopped green chilies
- 1/4 cup packed brown sugar
- 2 tablespoons each ground cumin, ground coriander and dried oregano
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt, optional
- 1 cup dry white wine or additional chicken broth
- 1/2 cup cornstarch
- 3 tablespoons chili powder
Directions:
In an 8-qt. soup kettle, heat oil. Add next eight ingredients; mix well. Cover and cook over medium-low heat for 15 minutes or until vegetables are slightly softened. Add broth, chicken, beans, tomatoes, chilies, brown sugar, cumin, coriander, oregano, Worcestershire sauce and salt if desired. Bring to a boil; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Combine wine or broth, cornstarch and chili powder; stir into chili. Cook and stir until thickened. Yield: 20 servings (5 quarts).