{"id":27789,"date":"2015-09-22T00:30:22","date_gmt":"2015-09-22T04:30:22","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=27789"},"modified":"2015-09-22T00:08:33","modified_gmt":"2015-09-22T04:08:33","slug":"veggie-full-chicken-chili","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2015\/09\/22\/veggie-full-chicken-chili\/","title":{"rendered":"Veggie-full Chicken Chili"},"content":{"rendered":"

It\u2019s getting to be that time of year when a soup or a stew or a chili are often on the menu around here; how about at your house? \u00a0If you have followed this blog for a little while you have heard how VERY MUCH my husband enjoys soup\u2014any kind of soup…the more variety the better! \u00a0So, I figured I should dust off my soup recipes and find a few more that I could add to our soup repetoire.<\/p>\n

This\u2014Veggie-full Chicken Chili\u2014filled a vacancy amongst the recipes I rely on. \u00a0And it fits so well into our healthy but oh-so-yummy POV. \u00a0 NOTE: Important to keep the size of the veggies approximately the same size so that they will cook well together.<\/p>\n

And this easily could be adapted in a few different ways to make it just exactly the way YOUR family would enjoy it:
\n– \u00a0increase the spices
\n– \u00a0use a different bean (or more beans)
\n– \u00a0add more liquid
\n– \u00a0skip the tomatoes (now it is a White Chicken Chili)
\n– \u00a0add more variety of veggies and leave out the chicken<\/p>\n

I would love to hear how you tweaked it and made it your own! \u00a0Enjoy!<\/p>\n

\"2015-09-19<\/a><\/p>\n

Veggie-full Chicken Chili<\/span><\/h3>\n

ingredients<\/span><\/strong>:<\/p>\n

2 to 3 tablespoons olive oil
\n1# ground white-meat chicken
\n1 medium onion, diced
\n1 large red, orange or yellow bell pepper, seeded and diced
\n2 small zucchini, diced\"2015-09-19<\/a>
\n5-6 ounces baby bella mushrooms, diced
\n2 tablespoons minced garlic
\n1 teaspoon ground cumin
\n1 tablespoon chipotle powder
\n2 teaspoons dried coriander, or oregano
\n1 teaspoon sea salt
\n1 tablespoon freshly ground black pepper
\n1 (15 ounce) can chickpeas, rinsed and drained
\n1 jar of salsa (I used salsa verde)
\n2 heaping tablespoons tomato paste
\n1\/2 of a 28 ounce can chunky crushed tomatoes
\n2 cups chicken broth
\ntoppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream<\/p>\n

 <\/p>\n

directions<\/span><\/strong>:<\/p>\n