Chickie Veggies Chili
This chili has a wonderful flavor that’s reminiscent of gumbo but without the okra or file’.I made it the first time with end-of-the-season garden vegetables, of which I had considerable amounts. If you want to double up some of the vegetables or use substitutes, it will still be very good!
Yield: 6 to 8 servings
2 Tablespoons olive oil
2 large whole boneless, skinless chicken breasts, cut into ¾ inch dice (about 6 cups)
1 large onion, chopped
3 cloves garlic, minced
2 stalks celery, sliced crosswise into ¼ inch pieces
8 to 10 fresh green chiles, parched, peeled and cut crosswise in ½ inch pieces or 2 cups canned or frozen chopped green chiles
6 large ripe tomatoes, peeled and chopped
4 chicken-apple (or similar) sausages, sliced
2 cups whole-kernel corn (from 2 to 3 ears fresh, or use canned or frozen)
1 head broccoli, chopped
1 can (15 ounces) black beans (about 2 cups) rinsed and drained
2 cups chopped cabbage (about ½ small head)
2 large carrots, sliced into ¼ inch thick rounds
2 cups chicken broth, plus more if needed
Crusty bread, for serving
Olive oil or butter, for serving
- Place the oil in a large pot (5 quarts or larger) over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned, 5 minutes. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
- Add the remaining ingredients, except the bread and oil, cover the pot and cook over medium-low heat until the vegetables are done, about 30 minutes. If the chili is too thick, stir in water or additional chicken broth until the desired consistency is achieved. Cook for 5 minutes more.
- Taste the chili and adjust the seasonings as needed. Serve with the crusty bread and olive oil or butter.