Indian-Inspired Chicken and Vegetable Chili
Experience a fusion of flavors with this delicious and healthy Indian-inspired chicken and vegetable chili recipe. Try it out now!
Ingredients
- 4-5 boneless chicken thighs cut into small pieces (note: I made it both with thighs and breasts -- the thighs were better.)
- 1 tablespoon olive oil
- 1 large sweet onion
- Kosher salt
- 1 medium zucchini
- 1 large carrot
- 1 4 oz can of diced green chilies
- 1 tablespoon curry powder
- 2 teaspoon cumin
- 2 teaspoon turmeric
- 1 medium eggplant
- 2 cooked ears of corn a small can or ½ cup of frozen would also work
Instructions
- Cut the chicken into small bite sized pieces. This is easier if the chicken is still slightly frozen.4-5 boneless chicken thighs
- Heat the oil in a medium sized pot and brown the chicken over medium-high heat. While the chicken is cooking, chop the onion and add it to the pot with a pinch of kosher salt.1 tablespoon olive oil, 1 large sweet onion, Kosher salt
- While the chicken and onion are cooking, dice the zucchini. This is easily done by cutting the zucchini in half, cutting strips and then cutting those strips into strips. Once you do that, simply cut across making small cubes.1 medium zucchini
- Add the zucchini to the pot. Add it early so some of the moisture starts to get drawn out. Lower the heat to medium if things start to stick.
- Cut the carrot into dice, the same way as the zucchini. Add it to pot, and toss everything together.1 large carrot
- By this time some of the moisture will be out of the zucchini. Add the chilies and spices so the flavors start to merge.1 4 oz can of diced green chilies, 1 tablespoon curry powder, 2 teaspoon cumin, 2 teaspoon turmeric
- Stir everything together and let it cook over medium heat.
- Cut the eggplant into dice using the same method as we did with the zucchini and carrots.
- Add the eggplant to the pot.1 medium eggplant
- I waited to use the eggplant until the end as it cooks fast and it will get mushy. I wanted some mush but not too much, so I reserved it until the end.
- Cut down the sides of the corn and add to the pot. Cover the chili for 5 minutes allowing the moisture to stay in the pot a bit.2 cooked ears of corn
- Uncover and cook for an additional 10 minutes, lower to a simmer until you are ready to serve.
Nutrition
Calories: 371kcalCarbohydrates: 21gProtein: 21gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 111mgSodium: 233mgPotassium: 845mgFiber: 7gSugar: 12gVitamin A: 3249IUVitamin C: 21mgCalcium: 68mgIron: 3mg
Tried this recipe?Let us know how it was!