Now I know that it is now spring folks, and I am the first one to say that this recipe is a taddd late on the blog, but I still think this is worthy of posting! I first made this recipe a couple months ago, during one of those cold wintery months. I experimented with this recipe particularly because my hubby said that he rather not have chili with ground meat in it. Surprisingly, I actually know quite a few people that are not huge on little ground meat pieces floating in some soupy mess. I wanted to make chili at least once this winter so I experimented with this new recipe that I was tinkering with. I decided to add little pieces of lean chicken breast meat (I guess no surprise there!). I added all sorts of (not your usual) veggies into this chili and served the hot bowl with no sour cream, but rather pieces of ripe avocado. Turned out to be a delicious and healthy bowl of messy chili. Enjoy folks!

Serves 4

  • 2 chicken breasts, halved lengthways (3xs), then cut into small cubes
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • coarse salt and freshly cracked black pepper
  • pinch of chili flakes (optional)
  • 1 tbsp granulated sugar
  • 2 tbsp chili powder
  • 1 tbsp sweet dried basil
  • 1/2 tsp ground ginger powder
  • 1 medium carrot, diced
  • 1 sweet red bell pepper, diced
  • 1 zucchini, diced
  • 1 small broccoli head, small florets only
  • 1 small can of corn, drained
  • 1 cup chicken stock, or use more as needed
  • 1 (28 oz.) can of diced tomatoes
  • 1 can (14 oz.) red kidney beans, drained (don't need to rinse, optional)
  • 1/2 cup of fresh parsley, chopped
  • 1 lime, juice only
  • 2 ripe avocados, sliced thin (to serve)
  • Fresh Parmesan cheese, grated (to serve)

1. Take the 2 chicken breasts and slice them each lengthways, three times. Make sure you hold the chicken breast firm so you don't cut yourself. Cut them into strips, then dice small pieces. Place them into a small bowl and set aside for now.

2. Preheat a large heavy bottom pot, on medium high heat, and drizzle in 1 tbsp of oil. Add in the diced onion, garlic, salt, pepper, chili flakes, and sugar. Saute the onion mixture for 2 minutes, then start to add the spices and herb: chili powder, dried basil, and ginger powder. Stir and cook the spices for a minute or so. Turn the heat down to medium.

3. Add in the veggies now: carrot, red bell pepper, zucchini, broccoli florets and corn. Cook for 2 minutes, then deglaze with the chicken stock. Use more stock if you want your chili a bit more liquidy. Add in the canned diced tomatoes, and the red kidney beans at this point. Stir to combine. Cook with the lid on, making sure that there is enough of an opening for the liquid to boil out a bit. Turn the heat to low and let it simmer away for a good 15-20 minutes; you might need longer if you find it still too liquidy for your taste.

4. In the last 2 minutes of cooking, add in the chopped parsley and the lime juice. Taste for seasoning, and adjust accordingly. Turn the heat off, and let it cool a bit so your chili eaters won't burn themselves. Serve warm with avocado slices on top, and a good sprinkling of parmesan cheese.

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