Publisher Photo
Publisher Photo
Because this chili freezes well, I like to keep some on hand for dinner on busy days or for last-minute entertaining.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour 25 min.

Ingredients

  • 2 tablespoons cooking 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 tablespoon Worcestershire sauce
  • 1 teaspoon salt, optional
  • 1 cup dry white wine or additional chicken broth
  • 1/2 cup cornstarch
  • 3 tablespoons chili powder

Directions

In an 8-qt. soup kettle, heat oil. Add next eight ingredients; mix well. Cover and cook over medium-low heat for 15 minutes or until vegetables are slightly softened. Add 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. Combine 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

Nutritional Facts

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

  • 2 tablespoons cooking 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 tablespoon Worcestershire sauce
  • 1 teaspoon salt, optional
  • 1 cup dry white wine or additional chicken broth
  • 1/2 cup cornstarch
  • 3 tablespoons chili powder
  1. In an 8-qt. soup kettle, heat oil. Add next eight ingredients; mix well. Cover and cook over medium-low heat for 15 minutes or until vegetables are slightly softened. Add 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. Combine 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

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