GREEN CHILE CHICKEN VEGGIE CHILI
This chile has a wonderful flavor, bordering on a gumbo without the okra or file. If you want to double up on some of the vegetables, omitting some and adding others, it will still be very good!
Ingredients
- 2 tbsp Olive oil
- 2 large Whole boneless, skinless chicken breasts, cut in ¾-inch dices
- 1 large Onion, chopped
- 3 cloves Fresh garlic, minced
- 2 stalks Celery, sliced ¼-inch wide
- 2 cups Green chile, cut in ½-inch width-wise pieces (8 to 10 green chiles, parched and peeled) or canned or frozen
- 6 ripe large Tomatoes, peeled and chopped
- 4 apple Chicken (or similar) sausages, sliced
- 2 cups Whole-kernel corn (2 to 3 ears fresh, canned or frozen)
- 1 stalk Broccoli, chopped
- 1 ounce Black beans
- 2 cups Sliced and chopped cabbage, about ½ small head
- 2 large Carrots, sliced crosswise ¼-inch thick
- 2 cups Chicken stock
Instructions
- Heat the oil in a large pot, at least 5 quarts.
- Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear.
- Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done.
- If the chili is thicker than desired, add water to desired consistency and cook for about 5 minutes.
- Taste and adjust seasonings. Serve with hard crusted bread with olive oil or butter.
Video
Notes
This chile has a wonderful flavor, bordering on a gumbo without the okra or file. If you want to double up on some of the vegetables, omitting some and adding others, it will still be very good.Whenever there cold weather or I’m in need of an easy to make comfort food dinner, this Green Chili Chicken and Beans comes to the rescue. Hearty and filling, my Chicken and Beans recipe feeds a crowd and uses Hatch green chiles, rotisserie chicken and white beans with a secret ingredient that makes this special.
