As I gather the fresh veggies from my garden and try and think of new ways to use them I am often inspired by different things. This morning I was inspired by the cold crisp morning air and the smell of Fall in the air. I decided to make a healthy chicken chili with a mix of produce, all from our garden. I hope you enjoy this Brown Rice & Garden Vegetable Chicken Chili as much as my family did!
You will need:
- 1 lb boneless skinless chicken breast cut into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ground cumin
- 1-2 cloves fresh garlic minced
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup yellow squash chopped
- 1/2 cup green bell pepper chopped
- 1/3 cup cilantro chopped
- 1 cup roma tomatoes chopped
- 1 jalapeno pepper (take the seeds out) minced
- 15 oz can white beans
- 3 cup low sodium chicken broth
- 1 tablespoon lime juice
- 2 cups cooked Hinode brown rice
- Salt to taste
In a large sauce pan add olive oil, chicken, cumin, garlic and pepper cook over medium heat till chicken is browned and almost done, 4-8 minutes depends on how big your chicken cubes are. Then add squash, peppers, cilantro, tomatoes, jalapeno, beans and broth. Cover with a lid and let simmer for about 10 minutes just till veggies have reached your desired tenderness. Add lime juice and salt to taste. Serve it up with a scoop of brown rice and a little tomato and cilantro for garnish. Recipe yields 4 servings.
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