Chicken-Veggie Chili
Thick and tasty with a little bit of a bite, Chicken-Veggie Chili is great for cooler-weather camping or at home on a cold weekend. Topped with cheddar cheese and served with cornbread this chili will make for a meal that will certainly stick to your ribs! Using topioca flour or cornstarch instead of wheat flour makes this Dutch oven recipe gluten free.
Ingredients:
2lbs. Chicken breast
3 cups Chicken stock
2 medium onions
3 stalks celery
2 large carrots
1 cup green pepper
1-2 jalapeno peppers
1 can (14.5 oz) diced tomato
1 can black beans
1 can garbanzo beans
1 cup frozen corn–thawed
3 cloves garlic chopped
Salt and pepper to taste
¼ cup chili powder
1 tsp. cumin
½ tsp. basil
½ tsp. red pepper flakes (optional)
3-4 tbsp. Olive oil
1 cup tapioca flour or cornstarch
Directions:
Drain and rinse the garbanzo and black beans and set them aside. Remove seeds from and chop the jalapeno and green peppers, chop the carrots, celery and onions. Cut chicken breasts into bite sized pieces then place the chicken into a zip lock bag along with 1 cup tapioca flour or cornstarch. Shake to coat chicken. Heat the olive oil in your 12 " Dutch oven, add the chicken pieces and fry the chicken until lightly brown. Add the chopped onions, celery, carrots, jalapeno, green peppers, garlic and cook for 5 minutes. Add in the chicken stock, tomato, black beans, garbanzo beans, corn, salt, pepper, cumin, chili powder, basil, red pepper flakes and stir.
Cover and cook at 300° for 4-5 hours. If cooking outdoors, use 20 charcoal briquettes. Place 6 lit briquettes on top and 14 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.
Serves 6-8