Roasted Vegetable Chicken Chili With Avocado Recipes

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ROASTED VEGETABLE CHICKEN CHILI WITH AVOCADO



Roasted Vegetable Chicken Chili with Avocado image

Provided by Stephanie

Time 45m

Number Of Ingredients 16

3 cups shredded or chopped rotisserie chicken (or any cooked chicken that you have on hand)
6 cups low-sodium chicken broth
4 cups roughly chopped cauliflower florets
2 green bell peppers, cut into large chunks (they'll get cut up smaller later)
1 large white onion, cut into large chunks like the peppers
2 ears of corn
2 jalapenos, halved and seeded (optional, just if you want it spicy)
1 cup canned black beans, drained and rinsed
1/2 Tbs chili powder
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup chopped cilantro
2 small - medium avocados

Steps:

  • Preheat oven to 400 degrees.
  • Bring the chicken broth and the cauliflower to a boil in a large covered pot. Boil until cauliflower is VERY soft. They should feel like potatoes ready to be mashed when you stick a fork in them. Once cauliflower is soft, put mixture into blender and blend until smooth (this will take a couple of batches). Return to pot. Note: anytime you put something hot into a blender, take the center out of the lid and cover it with a clean towel or you could have a real mess on your hands!
  • Meanwhile, on a large baking sheet (or two) put the peppers, onions, corn and jalapenos (I used a piece of tin foil to keep the jalapenos separated from everything else). The broth that I used, though low sodium, still tasted kind of salty to me for some reason, so I didn't season my vegetables at all. However, if you feel like you veggies need a little s & p, go for it. Roast veggies for about 20 minutes or so, stirring occasionally until they soften and gain some charred spots.
  • Once this happens, remove from oven and let cool for a few minutes. Once they're cool enough to handle, chop the peppers, jalapenos and onions into bite sized pieces. Using a chefs knife, cut the kernels off of the ears of corn. (I always stick a corn holder on one end to make it easier to hold onto).
  • To the pot of creamy broth, add the shredded chicken, corn, peppers, onions, jalapenos (if using, or you could add them to individual bowls), beans and seasonings and heat through. When ready to serve, stir in the cilantro. To each bowl, add 1/4 of a small - medium avocado, diced.

Nutrition Facts : Calories 267 calories, Fat 12 grams fat, ServingSize 1 cup soup plus 1/4 of an avocado

ROASTED VEGGIE CHILI



Roasted Veggie Chili image

You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. "I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 24 servings (6 quarts).

Number Of Ingredients 18

2 cups fresh or frozen corn
2 cups each cubed zucchini, yellow summer squash and eggplant
2 each medium green peppers and sweet red peppers, cut into 1-inch pieces
2 large onions, chopped
1/2 cup garlic cloves, peeled
1/4 cup olive oil
4 quarts chicken broth
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) tomato puree
1/4 cup lime juice
4 teaspoon chili powder
1-1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 cup butter
1/2 cup all-purpose flour
3 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro
Sour cream and chopped green onions, optional

Steps:

  • Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

Nutrition Facts :

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