Harvest Chicken Chili

Name: Harvest Chicken Chili
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 26 cups, 26 serving(s)
Ingredients: 2 tablespoons olive oil; 4 cups celery, sliced; 2 cups green peppers, diced; 3 cups red peppers, diced; 3 cups zucchini, diced; 4 cups onions, diced; 3 cups carrots, sliced; 4 cups butternut squash, peeled and cubed; 3 tablespoons jalapeno peppers, minced; 4 tablespoons mild chili powder; 1 1/2 lbs boneless skinless chicken breasts; 8 cups diced tomatoes, fresh; 2 teaspoons kosher salt; 2 teaspoons salt-free spike seasoning; 5 (15 ounce) cans low-sodium pinto beans, drained; garlic powder, to taste; black pepper, to taste

Submitted by Suzy-Que in Idaho

"An easy way to get veggies into your diet!! I make this Chili all year long, but it is better in fall when my garden is overflowing, everything is fresh and wonderful and.... I am tired of canning. That is when I start making soups and stew for the freezer. This is low Sodium, low fat, high fiber, and has major veggies. If you substitute canned tomatoes the sodium will rise drastically. The jalapeño adds enough heat, but not an overload. If you don't like any hot, just cup back, but don't cut it out completely. This needs to simmer for at least one hour for the squash to get done. It is better the next day. This freezes well in zip-lock bags. This makes about 26 cups. The serving size is 1 cup. If you have a extra helping it won't break the calorie budget. I serve this with a salad and a crusty, whole-grain bread...Enjoy!"

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Ready In:: 2hrs 20mins
Ingredients:: 17
Yields:: 26 cups
Serves:: 26

ingredients

2 tablespoons olive oil
4 cups celery, sliced
2 cups green peppers, diced
3 cups red peppers, diced
3 cups zucchini, diced
4 cups onions, diced
3 cups carrots, sliced
4 cups butternut squash, peeled and cubed
3 tablespoons jalapeno peppers, minced
4 tablespoons mild chili powder
1 ¹⁄₂ lbs boneless skinless chicken breasts
8 cups diced tomatoes, fresh
2 teaspoons kosher salt
2 teaspoons salt-free spike seasoning
5 (15 ounce) cans low-sodium pinto beans, drained
garlic powder, to taste
black pepper, to taste

directions

Heat up the oil and add chicken, cubed to start cooking.
Add veggies, except tomatoes and beans.
Add Seasonings.
Simmer until slightly soft.
Add tomatoes.
Simmer until slightly broken down.
Add beans and simmer for about an hour.
Adjust seasonings if needed.

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RECIPE SUBMITTED BY

Suzy-Que in Idaho

United States

I love to cook! All types of foods. I am a Registered Dietitian and believe everything can be part of your diet if it fits in your personal guidelines!

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