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Veggie Chicken Chili

Because this chili freezes well, I like to keep some on hand for dinner on busy days or for last-minute entertaining.

20 ServingsPrep: 25 min. Cook: 1 hour 25 min.

Ingredients

2 tablespoons canola 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, undrained
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

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Veggie Chicken Chili (continued)

Directions

In an large soup kettle, heat oil. Add next eight ingredients. Cover
and cook over medium-low heat for 15 minutes or until vegetables are
crisp-tender. Stir in the 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.
In a small bowl, combine the wine or broth, cornstarch and chili
powder; stir into chili. Cook and stir until thickened. Yield: 20
servings (5 quarts).

Nutrition Facts: One 1-cup serving (prepared with low-sodium broth and tomatoes and without added salt) equals 1 starch, 1 lean meat, 1 vegetable; also, 138 calories, 121 mg sodium, 17 gm cholesterol, 19 gm carbohydrate, 11 gm protein, 3 gm fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.