Chicken & Vegetable Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 367.3
  • Total Fat: 9.0 g
  • Cholesterol: 8.2 mg
  • Sodium: 769.2 mg
  • Total Carbs: 60.1 g
  • Dietary Fiber: 16.6 g
  • Protein: 16.9 g

View full nutritional breakdown of Chicken & Vegetable Chili calories by ingredient
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Introduction

We used to eat this made with the ground beef style soy crumbles, but now that my husband is gluten free, I have added canned chicken in it's place. Really good, and a lot more vegetables in it than the other taco soups. We used to eat this made with the ground beef style soy crumbles, but now that my husband is gluten free, I have added canned chicken in it's place. Really good, and a lot more vegetables in it than the other taco soups.
Number of Servings: 6

Ingredients

    3 tbs. olive il
    2-3 large zucchinis or summer squash
    2 medium onions, diced
    2 sweet red peppers, cubed
    2 large carrots, grated
    4 garlic cloves, minced
    1 (28 oz) can tomatoes (fire roasted is our favorite)
    1 can kidney beans
    1 can black beans
    1-11 oz can chicken breast
    1 can tomato sauce
    1 c. frozen corn

    1 tsp sugar
    2 tbs chili powdger
    1 tsp. cumin
    1 tsp. oregno
    1/2 tsp cayeene pepper

Directions

Start cooking brown rice.

Saute squash and onions in olive oil until tender. Add peppers, carrots, and garlic and continue to saute for 5 minutes.

Add canned tomatoes, kidney beans, chicken, tomato sauce, corn, sugar and spices. Simmer until cooked thoroughly, about 20-30 minutes, stirring occasionally.

Makes approximately 8 - 1 cup servings. Serve over brown rice (3/4 c.), or mix brown rice into chili and serve (1.75 c. servings if rice is mixed in).

Number of Servings: 6

Recipe submitted by SparkPeople user SBARR1313.

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