Southwest Chicken Chili (& Veggie Option)

This filling and flavourful chili takes just 20 minutes from start to finish—add everything to a pot and simmer away! If you prefer your food to bite you back, add more spices. To make it completely veggie, omit the chicken.


  • 1 28-oz can diced tomatoes (no-salt variety preferred)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 19-oz can red kidney beans, rinsed and drained
  • 1 cup skinless chicken, shredded or chopped (I like to use poached chicken.)
  •  ½ cup onion, chopped
  • 1 cup zucchini, chopped (or other vegetable, e.g., peppers, sweet potato, mushrooms)
  • 4 corn tortillas OR 16 corn or multigrain tortilla chips, crushed into bite-size pieces
  • Shredded Monterey Jack cheese (optional)


  1. In a large pot, bring tomatoes, cumin and chili powder to a boil. Reduce heat to medium; cover and simmer 10 minutes.
  2. Add beans, chicken and vegetables; cover and simmer until veggies are cooked, about 10 minutes.
  3. Bake or toast corn tortillas, and then break into bite size pieces.
  4. Garnish bowls of chili with crushed tortilla chips and cheese. Serves 4.

Per serving: 343 calories, 4 g fat (0 g sat, 0 g trans), 398 mg sodium, 13 g fibre, 24 g protein


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