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Veggie Chicken Chili

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 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

Printed from tasteofhome.com Sep 7, 2008

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Veggie Chicken Chili cont.

3 tablespoons chili powder

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).