In case you haven’t noticed, we are Chili Freaks here at Vie.
Chili can be such a healthy way to get lots of good stuff into our bodies for dinner, and it’s fun for kids because they can eat it with tortilla chips!
Here’s a post from Founder, Lynsie Steele, on why chili is such a go-to for her:
Whenever I’m either pressed for time or have a bunch of random ingredients, I make chili. Everyone loves it, I get to play with different flavors and it just seems to “work” with my family!
This week I was perusing my fridge and found some leftover zucchini. I was craving something healthy and light that I could throw together in my pressure cooker and walk away from until dinner time. With ground chicken from Trader Joe’s, some canned beans (which I always keep on hand) and some leftover green chiles + chicken stock, I knew I had a winner on my hands.
I’ll show you how I made it in the video below (coming soon).
And the best part? The chopped zucchini really makes this dish! It adds lightness and absorbs the flavors of the other ingredients so well. I have fallen in love with this recipe and I think you will, too!
From my family table to yours, bon appetit!
SOUP Zucchini Chicken Chili
Yield 8-10 servings
What do you do when you feel like you have nothing to eat in your fridge? Well, if you're me...you'll find any excuse possible to make Chili. This week I had a couple of cans of beans on hand, some ground chicken just begging to be browned and zucchini! I threw it all together in my pressure cooker with some leftover chicken stock, spices, random onions scraps and garlic and the result was amazing. Check out my secret for making this chili ultra-thick...
1/2 yellow or red onion, chopped
4 cloves garlic, chopped
1 tsp olive or vegetable oil
1 chipotle pepper in adobo sauce, left whole
1 can green chiles, chopped
1 Tbsp chili powder (or chile lime seasoning), cumin, oregano
1 lb ground chicken
1 can kidney beans
1 can refried beans*
1 can hominy
1 quart chicken stock
1/2 pkg frozen corn (choose fire roasted if you've got it)
1 large zucchini, sliced into rounds then quartered
- In the bowl of your pressure cooker or in a large soup pot, brown onions and garlic in oil for five minutes.
- Add chipotle, chiles, chili powder, cumin, oregano, and ground chicken and brown for 10 minutes more.
- Add beans (both cans), hominy, stock and bring to a boil in soup pot with lid ajar or close pressure cooker lid and choose the beans/stew/chili setting (20 minutes).
- Once 20-30 minutes has passed, remove lid, add corn and zucchini and continue to cook for another 10-15 minutes. If using a pressure cooker, just close lid, press the same button you did before, and go for another round.
- Serve chili hot and with tortilla chips if desired.
My trick for ultra-thick chili is the use of the refried beans! It is so random because it's what I had in my pantry at the time but what a game-changer! You'll never go back to boring chili beans again.
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