Chunky roasted vegetable and chicken chili

10

PREP TIME

15 min

TOTAL TIME

55 min

Makes

10 cups

Chunky roasted vegetable and chicken chili

Andreas Trauttmansdorff

A big bowl of saucy chili is delicious, but there are never enough vegetables! In addition to the usual goodies, this one is loaded with giant chunks of zucchini and colourful peppers. They're oven-roasted first to bring out their full flavour, then stirred in at the last minute to keep them bright.


Ingredients

  • 4 skinless, boneless chicken breasts , or 8 skinless, boneless chicken thighs
  • 1 tsp cumin
  • olive or vegetable oil
  • 1 large onion , chopped
  • 3 tbsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 796-mL can diced tomatoes
  • 540-mL can black or kidney kidney beans , drained and rinsed
  • 3 sweet bell peppers , preferably different colours
  • 2 zucchini
  • 2 tsp dried thyme leaves
  • 1/2 cup chopped fresh cilantro , optional

Instructions

  • Place rack in top third of oven. Preheat oven to 475F. Cut chicken into large chunky pieces. Place in a bowl and sprinkle with cumin. Stir to evenly coat. Set aside.
  • Lightly coat a large wide saucepan with oil and set over medium heat. When hot, add onion. Sprinkle with chili, garlic powder and salt. Stir often until softened, 5 minutes. Then stir in tomatoes and beans. Bring to a boil over high heat, then reduce heat to medium. Boil gently, uncovered, stirring occasionally, 15 minutes.
  • Meanwhile, 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 evenly coat, then spread out. Don’t crowd vegetables on pan. Roast in top third of oven until veggies start to soften, 15 minutes. You don’t have to stir.
  • A few minutes before veggies are done, add chicken to tomato mixture. Stir often until cooked through, 6 to 7 minutes. Then stir in roasted vegetables and coriander. Spoon into bowls. Dollop with sour cream and sprinkle with more chopped fresh coriander, if you wish. Chili will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months.

Nutrition (per serving)

  • Calories
  • 147,
  • Protein
  • 16.5 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 2.1 g,
  • Fibre
  • 5.4 g,
  • Sodium
  • 431 mg.

Company Chili: A bowl of hot chili is feel-good comfort food – and the perfect easy-eating fare when you invite the gang for a casual evening. Here’s how to add party extras.

Great garnishes 
To freshen up chili, serve it alongside a variety of toppings and let guests go for it. Put out bowls of grated cheddar or Monterey Jack, chopped fresh tomatoes or salsa, chopped avocado, sliced green onions and sour cream.

Fire lovers
This isn’t a fiery chili, so the spicy crowd may want to kick up the heat. Have a bottle of hot sauce and bowls of dried chili flakes, chopped jalapeños or chipotle peppers on hand to serve on the side. Include a basket of warm cornmeal muffins.