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'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



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