Chili is a great meal to warm you up on a cold day. There are several ways to make chili, which makes it a flexible meal. This chili recipe doesn't use tomatoes, but uses a variety of other vegetables including zucchini, bell pepper, and corn.
Ingredients
Oil
- 1 Tablespoon vegetable or olive oil
Onion
- 1 large, peeled and chopped
Garlic
- 3 cloves, peeled and minced
Bell_pepper
- 1 (any color), cored, seeds and white ribs removed, and cubed
Zucchini
- 1 large or 2 small, trimmed and cubed
Chili_powder
- 2 teaspoons to 2 Tablespoons (depending on how mild or spicy you like it)
Oregano
- 1 teaspoon dried
Cumin
- 1 teaspoon ground
Salt
- ¼ teaspoon kosher salt
White_beans
- 2 (15 oz) can low-sodium small beans (such as navy or Great Northern), drained and rinsed
Stock
- 2-4 cups low-sodium chicken or vegetable stock (depending on whether you like it thicker or soupier)
Chicken
- 2 cups chopped or shredded cooked, from a rotisserie chicken or home-cooked
Corn
- 1 cup frozen or fresh corn kernels
Instructions
Step 1
Put the pot on the stove and turn the heat to medium. When the pot is hot, add the oil.
Step 2
Add the onion, garlic (fresh or powder), bell pepper, zucchini, chili powder, oregano, cumin, and salt and cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time.
Step 3
Add the beans, stock, and chicken, cover and cook 15 minutes.
Step 4
Remove the lid, add the corn and cook until somewhat thickened, about 10 minutes. Now taste the chili. Does it need more spices? If so, add dome, then taste again.
Step 5
Garnish and serve right away, or cover and refrigerate up to 3 days.
Notes
Garnish for each serving (use any or all):
- 1 tbsp chopped fresh cilantro leaves
- 1 scallion, greens and white, chopped
- 1/4 tsp crushed red pepper flakes
- 2 tbsp shredded cheddar cheese
- Wedge of lime