Nutrition Facts

  • One serving:
  • One 1-cup serving (prepared with low-sodium broth and tomatoes and without added salt)
  • Calories:
  • 138
  • Fat:
  • 3 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 17 mg
  • Sodium:
  • 121 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 0 g
  • Protein:
  • 11 g


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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).

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