Recipe

Chunky Roasted Vegetable And Chicken Chili Recipe

	Debwin / All my dishes 1 year, 7 months ago A quick flavorful dish. I love it my kids love it and even my husband loves it. Prep:12m Cook:12m Servings:4	Debwin
	chicken beans chili spicy roastveggies

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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

Oven 475F. Rack in top third of oven. Cut chicken into large chunks, place in a bowl, sprinkle with cumin, stir, set aside.

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.

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.

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.

Garnish ideas: ~ cheddar or Monterey Jack cheese

~ chopped tomato's or salsa

~ chopped avocado

~ sliced green onion and sour cream

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