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Veggie Chicken Chili

 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

2 of 2

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).
Nutritional Facts:Diabetic Exchanges: 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.