Chicken Vegetable Chili

Ingredients -

4 Boneless, Skinless Chicken Breasts, cut into large, bite size chunks
1 teaspoon Ground Cumin
Olive Oil or Vegetable Oil
1 large White Onion, chopped
3 tablespoons Chili Powder
1 teaspoon Garlic Powder
½ teaspoon Salt
1 (28 ounces) can Crushed Tomatoes
1 (19 ounces) can Kidney Beans, drained
1 Red Bell Pepper, cut into large chunks
1 Yellow Bell Pepper, cut into large chunks
1 Orange Bell Pepper, cut into large chunks
2 Zucchini, cut in large chunks
2 teaspoons Dried Thyme Leaves
½ cup chopped Fresh Coriander (cilantro)

Toppings:
Shredded Cheddar or Monterey Jack Cheese
Medium or Hot Chunky Salsa
Avocado, chopped
Sliced Green onion
Sour Cream

Preparation:

1. Oven 475 F. Place rack just above center position.

2. Add chicken pieces to large bowl. Season with cumin, stir and set aside.

3. Add oil to stockpot. Heat over medium heat.

4. Sauté onion with chili powder, garlic powder, and salt, about 5 minutes.

5. Stir in tomatoes and kidney beans.

6. Bring to a boil over medium-high heat. Simmer 15 minutes.

7. Place bell pepper and zucchini chunks on baking sheet.

8. Drizzle with olive oil, season with thyme, and toss to coat.

9. Bake vegetables 15 minutes in preheated oven.

10. Remove vegetables from oven, and stir into chili.

11. Simmer 10 minutes. Remove from heat.

12. Stir in coriander. Serve hot.

Soup Making Tip

Avocados

The flesh from an average avocado weighs about 6 ounces. Each one-ounce portion have about 50 calories and contains around 20 nutrients beneficial to the diet.

Soup Making Tip

Asparagus Availability

Available year round, the prime season for asparagus is during the spring.