Weeknight meals are sometimes a challenge for busy families and chili seems to be an easy and delicious option, while providing a way to eat more vegetables. Â Ground meat is usually the protein of choice in most chilies, but I find that if you use freshly cut-up chunks of meat, it’s more satisfying.
In this recipe for Easy Chicken Vegetable Chili, I use a variety of veggies like onions, carrots and fennel for a fresh mixture of flavor. Â Also, I throw in a few cups of fresh spinach at the end of the cooking time, for some added texture and nutrition. Â You can make this recipe in a slow cooker too, but it is so simple – the stovetop works just fine.
Ingredients
1 onion, diced
4 carrots, sliced thinly
3 stalks of celery, sliced
1 small bulk fennel, core removed and sliced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
4 boneless skinless chicken thighs, diced into chunks
1 – 28 ounce can plum tomatoes
1 – 10 ounce can fire roasted tomato with green chilies, like rotel
2 tablespoons masa harina or corn flour, optional
4 cups fresh spinach leaves
olive oil
salt
pepper
(Serves 4)
To Prepare:
1. Â In a large pot over medium heat, add 2 tablespoons of olive oil and all the vegetables except the spinach. Â Saute for 5 minutes or until the vegetables are slightly softened. Â Then, add the chili powder, cumin, onion powder, 2 teaspoons of salt and 1/2 teaspoon black pepper. Â Stir to combine.
2. Â Turn the heat up to medium-high and add the diced chicken. Â Stir to combine the chicken and vegetables and saute for 5 minutes or until the chicken pieces are lightly brown on the outside. Â The meat will not be cooked through at this point.
3. Â Then, add the canned tomatoes and using your wooden spoon, break the larger plum tomatoes apart. Stir the entire chili mixture to combine the flavors. Â Turn the heat to low and cover the pot with a lid slightly ajar. Â Continue to cook the chili for 30-45 minutes or until the liquid is slightly reduced and the meat is tender.
4. Â Sprinkle in 2 tablespoons of masa harina or corn flour and stir, this will thicken the sauce slightly and give the sauce nice texture. Â Then, add the spinach and stir, continue to cook the chili for 4 minutes more.
5. Â Turn off the heat and ladle into bowls. Â You can serve this with a fresh green salad or all by itself. Â Enjoy!
