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Vegetable Chili with Chicken Recipe

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This recipe for Vegetable Chili with Chicken, by , is from The Strieter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracey Gascon
Added: Sunday, November 30, 2008


3/4 cup olive oil
3-4 chicken breasts (skinned and diced 1/2 inch)
2 zucchini, diced 1/2 inch pieces
2 onions, diced 1/2 inch pieces
4 cloves garlic, chopped
2 large red bell peppers, diced 1/4 inch pieces
1 can 35 oz. Italian plum tomatoes, with juice
1 1/2 lbs. ripe plum tomatoes, diced 1 inch pieces
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. dried basil
1 Tbsp. dried oregano
2 tsp. black pepper
1 tsp. salt
1 tsp. fennel seeds
1/2 cup chopped fresh Italian (flat leaf) parsley
1 cup canned dark red kidney beans, drained
1/2 cup canned chick-peas (garbanzo), drained
1/2 cup chopped fresh dill
2 tbsp. fresh lemon juice
Garnishes: 1 cup sour cream, 2 cups grated cheddar cheese, 4 scallions

Heat 1/2 cup of the oil in a large skillet over medium heat. Brown chicken. Add the zucchini and saute' until just tender, 5-7 minutes. Transfer the zucchini mixture to a large casserole dish.

Heat the remaining 1/4 cup oil in the skillet over low heat. Saute onions, garlic and peppers until just wilted, about 10 minutes. Transfer the mixture to a soup pot along with the oil remaining in the skillet.

Place the casserole over low heat. Add the canned tomatoes and their juices, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook uncovered, stirring often for 30 minutes.

Stir in the kidney beans, chick-peas, dill, and lemon juice. Cook for another 15 minutes. Stir well and adjust the seasonings to taste. Serve with garnishes.

If you use the crock pot simmer all day on low. Add the beans 30 minutes before serving.

Personal Notes:
Personal Notes:
Well worth the work!




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