When the weather turns cold, a delicious helping of fresh chili can really hit the spot. If you’re craving chili, then consider trying Andrew Worthen’s garden chili recipe, which features a tasty assortment of hearty ingredients, including chicken, cheddar cheese and plenty of salsa. This is a great dish to prepare for lunch or for dinner, and it also keeps fairly well too. The chili is actually lactose-free, and it’s packed with tons of veggies, so it’s healthy to boot. After trying this recipe, please feel free to share it with your friends and family on Facebook, Pinterest, Instagram and Twitter.
Ready to whip up a batch of chicken and vegetable chili? In order to get started, you’ll need some chili powder, ground cumin, salt, dried oregano, coriander, four skinned and boned chicken breasts, canola oil, medium (or mild, if you prefer) salsa, fresh green beans, Great Northern beans, diced tomatoes with garlic and onion, frozen corn kernels, brown rice and cilantro. As an extra garnish, we suggest adding Cabot Extra Sharp Cheddar (shredded, preferably), Cabot Sour Cream, Cabot Plain Greek Yogurt, tortilla chips and some freshly chopped cilantro too. The directions below highlight everything you need to know about making this recipe, but do remember that when preparing the chicken, it’s crucial that you dredge each chicken breast in your spice mixture—each piece should be evenly coated on all sides, as this will help to boost overall flavor.
Still have a hankering for chili? Then try out our recipe for Frito Chili Pie, which makes eight to ten servings, and works well as both a lunch or dinner entrée. We hope you enjoyed trying out our recipe for garden chili. Cabot is a cooperative of over 800 farm families, and we work hard to produce only the best dairy products. We’re confident that you and your family will love our chili, but we want to make sure it’s up to our high standards. After trying the recipe, please go ahead and rate and review it.
1 tablespoon chili powder
1½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1 teaspon ground coriander
4 skinned and boned chicken breasts (about 2 lb.), cut into ½-inch cubes
2 tablespoons canola oil
2 16-ounce jars mild or medium salsa
1 lb. fresh green beans, trimmed and cut into 1-inch pieces
1 15.8-ounce can Great Northern beans, rinsed and drained
1 14.5-ounce can diced tomatoes with garlic and onion, undrained
2 cups fresh (3 ears) or frozen corn kernels
1 cup cooked brown rice
½ cup chopped fresh cilantro
Cabot Extra Sharp Cheddar, shredded, Cabot Sour Cream or Cabot Plain Greek Yogurt, tortilla chips, and chopped fresh cilantro to serve, optional.
COMBINE chili powder, cumin, salt, dried oregano, and coriander in a shallow dish.
DREDGE chicken in spice mixture until coated on all sides.
HEAT oil in a large dutch oven over medium-high heat. Brown chicken in hot oil 5 minutes, stirring often.
ADD salsa, green beans, Great northern beans, diced tomatoes, corn, and brown rice, stirring to loosen browned bits from bottom of dutch oven. Bring to a boil; reduce heat, and simmer, partially covered, 40 minutes, stirring occasionally. (Alternatively, you can also transfer browned chicken to a slow cooker. Add salsa, green beans, Great northern beans, diced tomatoes, corn, and brown rice, and cook on low 5 to 6 hours.)
STIR in ½ cup fresh cilantro, and ladle chili into bowls. Serve with toppings, if using.
Featured in the NEW Cabot Creamery Cookbook.
This recipe would be enhanced with the addition of a nutritional analysis /serving?
Hi Jane, looks like we have to click on the Nutrition facts tab above.
Such a great, simple, and delicious chili! I used 1 jar of Mild Salsa and 1 Medium Salsa for just the right amount of heat. Great for this cool fall weather.
So yummy especially with fresh garden veggies! The family loved this recipe and I really want to buy this cookbook.