If you find yourself in the mood to try something new for dinner, and want an idea that is easy and delicious, give the Zucchini Chicken Chili a try.
We enjoyed it for the first time this weekend and it is certainly going to be something we make again. Soon. It was delicious.
Zucchini Chicken Chili
Chicken from 4 small thighs, baked and meat removed from the bone (you could use any kind of chicken as a substitute)
2 green peppers
1 can of corn (or 2 ears of fresh corn)
1 can of creamed corn
1 can of black beans
1 can diced tomatoes
3 small to medium zucchini, diced into chunks
1 onion, chopped
3 cloves of garlic, chopped (or 3 teaspoons of ready chopped garlic)
1 tablespoon chili powder
1 teaspoon hot sauce
3 cups chicken broth/stock
1 teaspoon honey (could substitute brown sugar)
Optional toppings: sour cream, cheese, avocado – use your imagination!
Directions:
Cut the peppers in half and place on a cookie sheet in the broiler. Cook them until the skin starts to char & remove. Place in a covered bowl until they cool. When cooled, remove the seeds and chop the pepper into chunks. We left the skin on, but you could remove it if you wish.
Put a small amount of olive oil in a large soup pan and heat. Add the corn (not the creamed corn, just the whole kernels) and cook for about 4 minutes on medium heat. Add the zucchini, garlic, onion, green pepper, chili powder and 1/2 the can of black beans. Take the other 1/2 of the black beans and mash them up in a bowl; then add to soup.
Add the chicken, creamed corn, broth, tomatoes, honey, hot sauce.
Cover and simmer for 30 minutes. We left ours to simmer on low for a couple of hours.
Serve as is, or add toppings of your choice.
We used a dollop of sour cream and cheese.
