Zest’s Chicken Chili
With chicken and special spices added, this is much more than your normal chili. This recipe comes from our very own kitchen instructor, Zest.
Ingredients
4 chicken breast, cooked and diced
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
14.5 oz chicken broth
2-16 oz can diced tomatoes
1-16 oz can yellow corn
Sour cream
Avocado
2-16 oz cans white beans
1-16 oz can kidney beans
2 cloves of garlic
½ tsp ground coriander seed
½ tsp ground cumin
Salt and pepper to taste
Olive oil
Directions
- Add olive oil, garlic and chicken to pot.
- Drain tomatoes, corn and beans.
- Add tomatoes, corn, and beans to pot with peppers, cumin, ground coriander, broth and onion. Bring to boil. Simmer 10 minutes.
- Salt and pepper to taste.
- Slice avocado, serve with sour cream on top of chili.
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4 Responses to “Zest’s Chicken Chili”
jacob said...
loved it but pretty spicey
chef curtis said...
It was so yummy I ate some of It
Chef Q said...
In Future Iron Chefs session 4, we made this recipe vegetarian. You can make this chili with vegetable broth and take out the chicken to make it vegetarian. It is still delicious and healthy for you because the beans are great protein!
Phil Caravan said...
Thanks for the super recipe! I will be doing it for a dinner party next week!