TOTAL TIME: Prep: 25 min. Cook: 1 hour 25 min.
MAKES: 20 servings


  • 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

Nutritional Facts

1 cup: 138 calories, 3g fat (0g saturated fat), 17mg cholesterol, 121mg sodium, 19g carbohydrate (0g sugars, 0g fiber), 11g protein Diabetic Exchanges:1 starch, 1 lean meat 1 vegetabl


  1. 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.
  2. 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).
Originally published as Veggie Chicken Chili in Country Chicken Cookbook 1995, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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