Chunky Roasted Vegetable And Chicken Chili |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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A quick flavorful dish. I love it my kids love it and even my husband loves it. Ingredients:
4 boneless, skinless chicken breasts or |
8 boneless, skinless chicken thighs |
1tsp cumin |
olive oil or vegetable oil |
1 large onion, chopped |
3tbsp chili powder |
1tsp garlic powder |
1/2tsp salt |
28oz can chopped tomato's |
19oz can kidney beans or black beans, drained |
3 sweet peppers, preferably different colours |
2 zucchini |
2tsp dried thym leaves |
1/2c fresh chopped corriander |
Directions:
1. Oven 475F. Rack in top third of oven. Cut chicken into large chunks, place in a bowl, sprinkle with cumin, stir, set aside.
2. Lightly coat a large wide saucepan with oil over medium heat. Add onion, sprinkle with chili powder salt and garlic powder. Cook until onions are soft, 5 mins. Stir in tomato's and kidney beans. Bring to a boil then reduce heat and simmer gently for 15mins.
3. Cut peppers into large chunks. Slice zucchini in half lengthwise then thickly slice. Place on a large rimmed baking sheet. Lightly drizzle with oil and sprinkle with thyme, toss to coat then spread evenly in pan. Bake until vegetables start to soften, about 15 mins.
4. Just before the vegetables are done add the chicken to the tomato mixture. Stir often until cooked through, 6-7 mins. Stir in roasted vegetables and corriander. Spoon into bowls and dollop with sour cream and sprinkle with corriander.
5. Garnish ideas: ~ cheddar or Monterey Jack cheese
6. ~ chopped tomato's or salsa
7. ~ chopped avocado
8. ~ sliced green onion and sour cream
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