Okay Chili is almost a staple in my house. I love it for several reasons; one of the main things is the leftovers. But Chili is one of those great things that you can hide soooo many veggies in. I relish in opportunity to sneak more veggies in on my family and especially my hubby. This is a great change to the traditional chili with beef and my family raved about this recipe.
Okay to start, get a big pot and sauté all veggies together, along with one cup of chicken broth. In a separate pan cook chicken with 3 cloves of Garlic pressed and ½ tsp of coriander and 2 tsp of chili powder, and salt and pepper to taste. You can add cumin here too, but I ran out, so I used what I had. When the veggies are soft add in the chili’s, tomatoes undrained, and the rest of the chicken broth. Cook on medium, and bring to a gentle boil. When the chicken is cooked through dice and add to the pot. Drain and rinse the beans and add to the pot. Cook until beans are tender, and everything has had a chance to marry, about 30 minutes. Just before serving add in the 1 cup of cheese, stir to combine. This will give the chili a creamy consistency and smooth mouth feel.
Serve this with your favorite condiments. We love sour cream with ours, and guacamole, and of course crackers!!! This will be a filling healthy meal that you can feel good about serving to your family! This is even better the next day for lunch as leftovers, and you will enjoy till its gone.
- 1 lb. boneless, skinless chicken breast
- 1 (16 oz) can diced no salt added tomatoes, fire roasted or regular, OR 1 lbs fresh, chopped
- 3 (16 oz) cans beans
- 1 (4 oz) can green chiles
- 2 medium onions, diced
- 6 cloves of garlic
- 1 tbsp. extra virgin olive oil
- ¼ cup chili powder
- 1 tsp of coriander
- 4 cups reduced sodium chicken broth
- 1 cup 2% cheddar, grated
- Salt and pepper to taste
- 1lb of Mushrooms shredded
- 3 small zucchinis shredded
- Sauté all veggies together, along with one cup of chicken broth.
- In a separate pan cook chicken with 6 cloves of Garlic pressed and 1 tsp of coriander and ¼ tsp of chili powder, and salt and pepper to taste.
- When the veggies are soft add in the chili’s, tomatoes undrained, and the rest of the chicken broth.
- Cook on medium, and bring to a gentle boil.
- Dice chicken and add to the pot.
- Drain and rinse the beans and add to the pot.
- Cook for 30 minutes until beans are tender
- Just before serving add in the 1 cup of cheese, stir to combine.
thanks, looks great. IM COOKING IT AS WE SPEAK
YUM!!! Let me know how you like it!!
This sounds great but I’ve noticed some discrepancies between the ingredients & directions. How much garlic, chili powder, coriander, and cumin do you actually use? Also, do you use chicken broth or stock?
I fixed it!! 🙂
I’m allergic to mushrooms any suggestions on what I could substitute with?
I’m making this tonight. I did notice however, that you mentioned using 3 cloves of garlic, but in the ingredients list it says 6 cloves (which I used). Also, the amount of chili powder listed says 3 different amounts…1/4 cup, 1/4 tsp and 2 tsp….I’m sure these are typos but wanted to bring to your attention. I used 2 tsp chili powder. Thanks for sharing the recipe. Smells so good right now! 🙂
Linda P says
I used 1/4 cup chili powder. It was not too much and soup had a great flavor. I used ground turkey just because I had some that needed to be used. I omitted the mushrooms, and added chopped carrots, celery and spinach. I also added 2 can of mild rotel (diced tomatoes with green chilies) because I was out of green chilies. Good soup…
What kind of beans do you use?
I use cannellini beans when I make this recipe. Hope that helps!
This looks delicious and I’m planning on making it this week! Just curious about the shredded mushrooms and zucchini? Do you do that in a food processor, I assume?
Could this recipe be adapted to the crockpot using frozen chicken breasts?
Tanaya S. says
This was delicious. I used 2 Tbsp. of chili powder. The family loved it so much that I made 5 batches and canned them.
I noticed a jalepeno pepper in one of the photos, but not in the recipe. I assum you add one to give it an extra “kick.” Just one?
Do you happen to have the nutritional facts on this? I have made it a few times and it tastes AMAZING!
Omg I just had to say how great this turned out… I plan on baggin some and freezing it since its so hard even making good eats with a 5 month old … hopefully I just scored a few easy nights out of the kitchen
So the ingredients say 1/4 cup chili powder, and I thought well thats a lot but I’ll try it. And now that I’v read the comments I realized its wrong. So I think its ruined and that is really sad. You should fix the error :(.
Yeah…. in the actual recipe at the bottom it says 1/2 tsp and then 1/4 cup… at which point is the rest of the chili powder added? I feel like this should be ummm kind of an important fix since this recipe shows up about 209480398 times on pinterest.
Chili powder is at your discretion. We like a lot of spice in ours. 1/4 cup is 4tbs. Hope this helps.
do u have any nutrition facts oh this
Hi Jennifer. I use http://www.myfitnesspal.com to figure out nutritional info on all my recipes. It takes time to enter each ingredient, but once you enter it once, it stores it in your recipes. Hope this helps! 🙂
Hi! What does the app say this is for calories?
Made this tonight! Yummy. I did use 1/4 cup of chili powder and loved it. I did add some cinnamon. I also made it in the crock pot! Just threw everything in with some frozen chicken breasts and let it cook 8 hours. Thanks for the recipe!
Love this recipe and will be featuring it on my Monday Moments.
Heather Campos says
This recipe is very confusing for someone just starting to cook a lot. Two different amounts of Chilie powder? What is the extra virgin olive oil for? How do you add the spices and garlic when you cook the chicken? Maybe I just need lessons in general but I had problems following this recipe.
This was delicious and very simple! I made this for our family get together of 3 families and most everyone loved it. (Maybe the 5 year old didn’t prefer it but my 6 and 9 year old children gobbled it up.) I doubled the recipe and the pot was completed gone afterwards. I didn’t make it spicy since we were serving to children too, and cooked the mushrooms on the side. I had several extras to add in separate bowls; shredded cheese, cilantro, jalapeño peppers, Pico de galo, sour cream, diced avacado and tortilla chips. It was a huge hit. My kids love veggies but if cooking for kids that don’t then it’s easy to add after. This will be a go to recipe for sure!