For some of you around the world, it’s cold outside.
Some parts of the US are preparing for another round of sleet, snow and ice.
On days like that…chili is the perfect easy meal to comfort you.
I love making healthy chili, it freezes great and is hearty and filling.
This time I decided to add some garden veggie to see if they would taste good.
You know what?
They tasted excellent, what a great way to sneak in some extra goodness in!!!
Garden Vegetable Chicken Chili
Recipe type: Lunch, Dinner
1 can whole mushrooms
1 can sliced mushrooms
½ bag frozen corn
½ bunch celery, diced
4 roma tomatoes, diced
2 large carrots, diced
2 cans black beans- no salt added, rinsed
1 can kidney beans, rinsed
2 chicken breasts, diced and seasoned with salt and pepper
1 bottle Shiner Bock beer
1 package of McCormick Chili mix – mild
1 package of McCormick mix – hot
1 small can tomato sauce – no salt added
1 small can tomato paste
1 yellow onion
3 cloves garlic
1 small can green chilies – I used Ole El Paso
1 32oz box of chicken broth
After rinsing beans, place in bowl with beer, the chili mix packages, tomato paste, tomato sauce and the mushrooms. Let sit for an hour.
Food process the garlic, the chili’s and the onion, set aside.
Heat dutch oven with a bit of olive oil and cook chicken.
Add onion, chili and garlic mixture and carrots, celery and tomato mixture, sauté for a couple minutes.
Add bean, mushroom, beer mixture and chicken broth.
Bring to boil and then reduce heat, cover and let simmer for 30 minutes.
I’m in Houston and it’s beautiful…mid 70′s, sunny and breezy!