VEGGIE CHICKEN CHILI

Veggie Chicken Chili image

Because this chili freezes well, I like to keep some on hand for dinner on busy days or for last-minute entertaining.

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 21

Ingredients

2 tablespoons canola oil
4 cups chopped fresh broccoli
1 large leek or 4 green onions (white part only), chopped
1 medium red onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 large carrot, chopped
2/3 cup chopped celery
3 garlic cloves, minced
4 cups chicken broth
4 cups cubed cooked chicken
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
1/4 cup packed brown sugar
2 tablespoons each ground cumin, ground coriander and dried oregano
2 tablespoons Worcestershire sauce
1 teaspoon salt, optional
1 cup dry white wine or additional chicken broth
1/2 cup cornstarch
3 tablespoons chili powder

Steps:

In an large soup kettle, heat oil. Add next eight ingredients. Cover and cook over medium-low heat for 15 minutes or until vegetables are crisp-tender. Stir in the broth, chicken, beans, tomatoes, chilies, brown sugar, cumin, coriander, oregano, Worcestershire sauce and salt if desired. Bring to a boil; reduce heat. Cover and simmer for 1 hour, stirring occasionally. , In a small bowl, combine the wine or broth, cornstarch and chili powder; stir into chili. Cook and stir until thickened.

Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 121mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges