Chili Beans with Chicken and Vegetables, A Healthy & Easy Potluck Recipe

Corie's Vegetable-Chicken Chili

(this recipe makes maybe six quarts or fills a large saucepan)

Dice and sauté in a little olive oil:

3 onions

4 cloves garlic

2 stalks celery + leaves

2 zucchini

2 cups carrots diced or sliced

1 or 2 bell peppers green and / or red, yellow

Add

2 cups tomato puree - made with fresh tomatoes plus a little sugar (if don't have, use 1/2 can tomato paste and 1-2 cups of water +). I also add a little water to each empty can and wash it out into sauce pan. You can let it almost boil here, then turn down.

Fresh parsley, and a little Italian seasoning.

3 big cans kidney beans (or more if needed)

4 can stewed tomatoes + juice (or more if needed)

2 cans Kirkland canned chicken breast (or left over roasted / bbq-ed chicken)

2 (2 tablespoon) capfuls of chili powder - to taste

Salt and pepper to taste. I use garlic salt also.

Simmer (don't let boil) 15 min. then turn to low and cook for two hours +. 2nd and 3rd day servings even better!

You can serve in bowls and garnish with cheese, sour cream (so much for health), chives, sweet onion, etc. Fresh bread helps.

If you cut the recipe in half, I use 2 onions, 1 bell, 2 garlic, 3 small cans of stewed tomatoes, 2-3 small cans kidney beans, (I use to only add zucchini in place of chicken, but now I use it when I can), 1 can chicken and other vegs optional. Spices to taste. I add paste if it looks too watery. I never follow an exact recipe, but it always turns out good if cooked long enough....a minimum of 2 hours. With the way you are always adding people to your dinners, you can just add as you go, ha. I know this is way too much information, but it is so healthy and goes a long ways. Easy for dinners of large groups. The kids love it.