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Chunky Chicken Chili

January 14, 2011

Photo courtesy of

Hello again my beautiful blog. Oh how I’ve missed you. Please don’t take my absence personally, life got crazy busy and I had to put you aside for a while. But I’m back, with a plethora of new recipes to share!
The first of the bunch is this recipe for a healthy chili made with chicken and roasted vegetables. It’s full of flavor, simple to make and as I said HEALTHY! Errr that is before adding the sour cream and cheese topping…

4 skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs
1 tsp (5 mL) ground cumin
olive or vegetable oil
1 large onion, chopped
3 tbsp (45 mL) chili powder
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) salt
28 oz (796 mL) can diced tomatoes
19 oz (540 mL) can black or kidney beans, rinsed and drained
3 sweet peppers, preferably different colours
2 zucchini
2 tsp (10 mL) dried thyme leaves
1/2 cup (125 mL) chopped fresh coriander (optional)

Place rack in top third of oven. Preheat oven to 475F (250C). Cut chicken into large chunky pieces. Place in a bowl and sprinkle with cumin. Stir to evenly coat. Set aside.

Lightly coat a large wide saucepan with oil and set over medium heat. When hot, add onion. Sprinkle with chili, garlic powder and salt. Stir often until softened, 5 minutes. Then stir in tomatoes and beans. Bring to a boil over high heat, then reduce heat to medium. Boil gently, uncovered, stirring occasionally, 15 minutes.

Meanwhile, cut peppers into large chunks. Slice zucchini in half lengthwise, then thickly slice. Place on a large rimmed baking sheet. Lightly drizzle with oil and sprinkle with thyme. Toss to evenly coat, then spread out. Don’t crowd vegetables on pan. Roast in top third of oven until veggies start to soften, 15 minutes. You don’t have to stir.

A few minutes before veggies are done, add chicken to tomato mixture. Stir often until cooked through, 6 to 7 minutes. Then stir in roasted vegetables and coriander. Spoon into bowls. Dollop with sour cream and sprinkle with more chopped fresh coriander, if you wish. Chili will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months.

Recipe courtesy of Chatelaine

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