Brown Rice & Garden Vegetable Chicken Chili Recipe

09/11/2012 9:00 am · 1 comment

by Sarah A Thrifty Mom

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.

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 1 comment

Filed Under: Recipes

Tags: , ,

Leave a Reply

Be the First to Comment!

Notify of
avatar

wpDiscuz

Previous post:

Next post: