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Chicken and Veggie Chilli

A lighter, veggie-packed chilli made with tender chicken thighs slow-cooked in salsa verde, black beans, corn and plenty of fresh vegetables. It’s easy to make, freezes well and is ideal for make-ahead lunches.
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Prep Time:30 minutes
Cook Time:30 minutes
Slow cooked chicken:1 hour 30 minutes
Course: Main Course
Cuisine: australian
Keyword: chicken and corn chilli, chicken black bean chilli, chicken chilli, chicken chilli with vegetables, chicken vegetable chilli, healthy chicken chilli, homemade chilli, make ahead chilli, meal prep chicken chilli, salsa verde chicken chilli, slow cooked chicken thighs, slow cooker chicken chilli
Servings: 6 servings

Ingredients

Salsa Verde Chicken

  • 500 grams boneless and skinless chicken thighs
  • 1 brown onion chopped
  • 1 tbsp olive oil or mild cooking oil
  • 2 cloves garlic finely chopped
  • 1 litre chicken stock
  • 400 grams salsa verde sauce

Chicken and Veggie Chilli

  • 2 tbsp olive oil
  • 1 large red onion chopped
  • 2 carrots grated
  • 2 zucchini grated
  • 2 red capsicums chopped (seeds and inside removed)
  • 1 celery stalk (stem only) finely chopped
  • 2 ears fresh corn -kernels removed from stalks (or 1 can tinned corn)
  • 3 cloves garlic
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chipotle paste (Optional) To make paste puree a can/jar of chipotle chilli
  • 1 tsp sea salt and plenty of black pepper
  • 2 400g tins black beans, drained1
  • 1 400g crushed tomatoes
  • 500 ml chicken stock (adjust for preference on thick versus thinner chilli)
  • 2 tbsp tomato paste
  • 1 tbsp worcestershire sauce
  • 1 tsp brown sugar
  • 1/2 lime (juice only)

Toppings

  • 180 grams greek yoghurt or sour cream
  • 15 grams fresh coriander roughly chopped (small handful)
  • 6 small fresh white corn tortillas toasted
  • 1 fresh lime cut into wedges
  • 1 avocado chopped

Instructions

Salsa Verde Chicken

  1. Heat oil in large saucepan or fry pan with high sides. Add garlic and onion and cook until slightly softened
  2. Season the chicken thighs with salt and pepper, then add to pan and brown for 2–3 minutes on each side.
  3. Add chicken stock and salsa verde.
  4. Cover and cook on low heat for about an hour or until chicken be broken up with a fork and most of the liquid has evaporated/absorbed
    5. If the liquid evaporates too quickly, add more chicken stock or some water.

Chicken and Veggie Chilli

  1. Heat the olive oil in a large saucepan pan over medium-high heat.
  2. Add the capsicum, carrots, celery and zucchini and spices to the pan, stir and cook until combined and vegetables starting to soften.
  3. Add the black beans, corn, crushed tomatoes, tomato paste, Worcestershire, sugar and chicken stock. And chipotle paste if using.
  4. Cook on low to medium heat until the vegetables are cooked.
  5. Add pre cooked salsa verde chicken to the chilli and cook until heated through and combined. Season with salt and pepper and lime juice if using.
    6. the longer the chilli cooks on low heat, the better the flavour. Add extra stock or water if it becomes too thick or starts to stick to the bottom of the pan.
  6. Serve with Greek yoghurt, fresh coriander and toasted corn tortillas, or your choice of toppings.