Garden Veggie & Chicken Chili

This easy chili recipe will have your mouth watering.  White chicken and garden veggie chili recipe is a delicious and hearty dinner that is great to make for an easy weeknight meal.  FYI - This recipe makes A LOT so you can probably separate some out of the leftovers to freeze!  

Ingredients:

• 2 tsp. olive oil
• 2 medium sweet potatoes, peeled, cubed
• 1 jalepeno pepper, diced
• 1 medium onion, chopped
• 1 medium green bell pepper, coarsely chopped
• 1 Tbsp. chile powder
• 1 tsp. ground cumin
• 1 (28-oz) can fire-roasted diced tomatoes, undrained
• 1 LB organic boneless chicken breast, diced into small chunks
• 1 (15-oz) can black beans, drained, rinsed
• 1 (8-oz) can tomato sauce, no sugar added
• 1 medium zucchini, cubed

Preparation:

1. Heat oil in large saucepan over medium-high heat.
2. Put in chicken and cook for 5 minutes.  
3. Add sweet potatoes, onion, and peppers; cook, stirring frequently, for 4-5 minutes, or until onion is translucent.
4. Add chile powder, cumin, tomatoes, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
5. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.

An alternate cooking method for this recipe is to put all ingredients in a crock-pit and cook on low for 4-6 hours!  

 

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