SOUP Zucchini Chicken Chili
Prep
Cook
Total
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...
Ingredients
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
Instructions
- 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.
Notes
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.
Courses soup
Recipe by Vie at https://getvie.com/2018/05/15/wild-crazy-chili-or-how-to-make-chili-from-random-leftovers-in-your-fridge/