Three Bean Chicken & Veggie Chili

Inspiration:

Oooooh baby, it’s cold outside! No better meal than a big bowl of chili. Mmmmm, chili, but make it healthy! This three bean chicken chili is loaded with lean proteins and a few of your favorite veggies are hidden in here as well. You can’t go wrong with a meal that comes together quickly and feeds a crowd, and this Three Bean Chicken Chili delivers. Perfectly spiced, the freshness of this healthy chicken chili recipe really comes through. This chili is loaded with vegetables and super clean tasting, without compromising on flavor.

What is a bowl of chili without all the toppings? Don’t forget the cilantro, onions, cheese and avocado.

Cozy up to this great meal that is warm, cozy and hearty. Bonus: you can enjoy leftovers the rest of the week.

Ingredients:

serves 6-8

2 tablespoons olive oil
1 pound ground chicken
1 bell pepper, chopped
2 carrots, diced
1 zucchini, diced
1 jalapeno pepper, seeds & ribs removed + finely chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
2 tablespoons chili powder
2 tsp ground cumin
¼ teaspoon cayenne pepper
1 can pinto beans, drained
1 can black beans, drained
1 can kidney beans, drained
28-oz can crushed tomatoes

To serve:
Avocado, cilantro, grated cheese, chopped onions

Instructions:

Heat olive oil in a large dutch oven or soup pot over medium heat.

Add the meat, season with salt & pepper and sauté, breaking up with a wooden spoon until beginning to brown, about 5 minutes.

Add veggies and seasonings. Sauté for 5-10 minutes.

Add the beans and tomatoes. Bring to a simmer and turn the heat down to low. Cover and cook over low heat for 30 minutes to an hour.

Time to enjoy! In shallow bowls, serve chili topped with your favorite garnish.

A quick note

I love a very adaptable recipe, and this is one of them. Swap out a favorite veggie or type of bean if it suits your fancy.

Highly recommend serving with cornbread.

Dinner, SoupLinsey CorbinJanuary 29, 2023