Italian

Chicken-Veggie Chili is for Dinner.

Chicken-Veggie Chili takes 90 minutes to prepare.

Chicken-Veggie Chili takes 90 minutes to cook.

Chicken-Veggie Chili makes 12 servings.

The ingredients for Chicken-Veggie Chili are:

Chicken Marinade:
3 Chicken Breast
1/4 C. Italian Dressing
1 tsp. Italian Seasoning
1/2 tsp. New Mexico Chili Powder
1/4 tsp. Granulated Garlic
1/4 tsp. Granulated Onion
1/8 tsp. Pink Himalayan Salt
1 tsp. Lime Juice
1 tsp. Lemmon Juice

Chili:
1 Small Red Bell Pepper Diced
1 Samll Yellow Bell Pepper Diced
1 Small Orange Bell Pepper Diced
4 Garlic Cloves
1 Medium Onion (White, Sweet, or Yellow) Diced
2 C. Finely Chopped Celery
15-20 Baby Golden Potatoes
1 (15 oz.) can Pinto Beans- Drained and Rinsed
1 (15 oz.) can Black Beans- Drained and Rinsed
1 (15 oz.) can Dark Red Kidney Beans- Drained and Rinsed
1 (15 oz.) can White Kidney Beans- Drained and Rinsed
1 (15 oz.) can Seasoned Chili Beans- Drained NOT Rinsed
1 can Corn
1 can Mushroom
2 Mediuem Tomatoes Chopped
Olive Oil
1 can Tomato Sauce
1 (15 oz.) can Diced Tomatoes
1 Lime
Tobbasco
Salt and Pepper
2 Tbs. Dried Parsley Flakes
1 1/2 tsp. Cumin
1 Tbs. New Mexico Chili Powder
1 1/2 tsp. Granulated Onion
1/2 tsp. Red Pepper Flakes
2 Tbs. Masa

Here is how you make Chicken-Veggie Chili:

Chicken: Cut off as much fat as you caan off of the chicken. Marinate your chicken in a gallon freezer bag. Add in chicken, italian dressing, chili powder, lemon juice, lime juice, granulated garlic, granulated onion, and pink salt. Let sit for about an hour (or over night). After it sits grill or pan fry the chicken until it is fully cooked. Shred half the chicken and chop the rest.Once the chicken is done start on the veggies.Veggies: spray pan with pam or add a little dash of olive oil. Add in garlic, diced onion, bell peppers and saute until onions are tender and clear. Then add in celery, carrots, dash of tobbasco and potatoes; saute until it starts to tender, salt and pepper to taste, then add to a pot.Beans: Add your drained and rinsed pinto, black, dark red kidney, white kidney, and seasoned chili beans to the pot. Pour in the corn, mushrooms, fresh tomatoes, diced tomatoes, tomato sauce, dash of olive oil. Squeezw in one lime and add chicken. Add in your spices: parsley, cumin, chili powder, granulated onion, and red pepper flakes. Once all that is added, add in masa for thickening. Bring to a nice hot heat them simmer covered for an hour.Serving Size:?Makes ___ 2-cup servings

The nutritional information for Chicken-Veggie Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 301.4

• Total Fat: 3.3 g
• Cholesterol: 41.1 mg
• Sodium: 690.7 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 12.0 g
• Protein: 28.7 g

Chicken-Veggie Chili is Italian cuisine.