Chicken Veggie Chili
Recipe by Chef Darlene
This
is a Hearty Veggie Chili! Especially, if you had an abundant of
vegetables from the summer garden. I would suggest grilling the fresh
corn, cutting kernel off the cob (Brings out corn's natural sweetness
along with a smoke flavor). If you grill the corn, then I would suggest
cutting back on the ground cumin. Great to serve over brown rice and
garnish with cilantro leaves, sliced avocado, chopped green onion and
top with sour cream or plain yogurt. "Now get busy making your own
creation."
Ingredients:
- 2 Tablespoons Vegetable Oil or Canola Oil
- 1 large Onion, chopped
- 1 cup Green or Red Bell Pepper, chopped
- 2 cloves garlic, minced
- 3 Jalapenos, seeded and chopped
- 2 Zucchini, diced
- 2 Yellow Squash, diced
- 2 cans whole kernel corn, drained or frozen corn, thawed
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 (14-ounce) can Stewed Tomatoes, Fire Roasted Tomatoes or fresh chopped tomatoes
- 4 cups Chicken Stock, Beef Stock or Vegetable Stock
- 2 (15-ounce) cans black beans, rinsed and drained
- Salt and Pepper to taste
Instructions:Heat oil in a large soup pot or Dutch oven over medium heat.
Add
onions and saut (I like to caramelize the onions, just enough to bring
out the sweetness of the onions)
add garlic and bell pepper continue
sauting until tender.
Add zucchini, yellow squash and corn stirring
until soft about 5 minutes.
Add chili powder, cumin, and salt/pepper
and cook, stirring until you can smell the wonderful fragrant from all
the aromatics (veggies and spices)
Add tomatoes and chopped jalapenos,
stir well.
Add beans and stock and bring to a boil.
Reduce heat and
simmer, stirring occasionally, for about 25 to 30 minutes.
Connect With Chef Darlene: Email: chefdarlenerockintexas@yahoo.com
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