Italian Chicken Chili

Name: Italian Chicken Chili
Prep time: 20 min
Cook time: 6 h 45 min
Total time: 7 h 5 min
Yield: 8 servings (2-3/4 quarts).
Cuisine: Europe, Italian
Ingredients: 1/2 pound bulk Italian sausage; 1 teaspoon olive oil; 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 1 can (28 ounces) crushed tomatoes; 1 can (28 ounces) diced tomatoes, undrained; 1 can (15 ounces) cannellini beans, rinsed and drained; 2 celery ribs, chopped; 1 cup chopped onion; 1 small sweet red pepper, chopped; 1/2 cup dry red wine or chicken broth; 2 tablespoons chili powder; 2 teaspoons dried oregano; 2 teaspoons minced garlic; 1 teaspoon dried thyme; 1 medium zucchini, diced; 1 cup sliced fresh mushrooms; 1/4 cup minced fresh parsley; Shredded Italian cheese blend, optional

TOTAL TIME: Prep: 20 min. Cook: 6-3/4 hours YIELD: 8 servings (2-3/4 quarts).

Though the list of ingredients may seem long, this recipe from Genise Krause of Sturgeon Bay, Wisconsin takes just 20 minutes of prep before it simmers into a heartwarming main course. Each bite brings variety in taste and texture, not to mention loads of Italian flavor.

Ingredients

1/2 pound bulk Italian sausage
1 teaspoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
2 celery ribs, chopped
1 cup chopped onion
1 small sweet red pepper, chopped
1/2 cup dry red wine or chicken broth
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon dried thyme
1 medium zucchini, diced
1 cup sliced fresh mushrooms
1/4 cup minced fresh parsley
Shredded Italian cheese blend, optional

Directions

1. In a large skillet, cook sausage in oil over medium heat until no longer pink; drain.
2. Transfer to a 5-qt. slow cooker. Stir in the chicken, tomatoes, beans, celery, onion, red pepper, wine or broth, chili powder, oregano, garlic and thyme. Cover and cook on low for 6 hours or until chicken is no longer pink.
3. Stir in the zucchini and mushrooms. Cover and cook on high for 45 minutes or until vegetables are tender. Sprinkle with parsley. Serve with cheese if desired.

Nutrition Facts

1-1/3 cups: 243 calories, 7g fat (2g saturated fat), 43mg cholesterol, 516mg sodium, 25g carbohydrate (6g sugars, 8g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.