Chicken & Veggie Loaded Chili

Mondays are always super busy in our home & garden so it is nice to have a healthy dish that can come straight from the garden and onto the table in no time flat. This Chicken & Veggie Loaded Chili recipe which I invite you to bring to your kitchen table can be viewed and printed below.

Veggie Loaded White Chili Recipe

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Chicken & Veggie loaded Chili
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  • 2 pounds chicken thighs, skin and bones removed
  • Freshly ground black pepper
  • big dash of Kosher Salt
  • 4 teaspoons celery seed season
  • 2 teaspoons paprika
  • 1 cup all purpose flour
  • 1/2 cup extra-virgin olive oil, plus additional as needed to cook the chicken and for garnish
  • 4 red onions, minced
  • 6 cloves garlic, minced
  • 2 green jalapeno peppers (with seeds), diced
  • 1/4 cup tomato paste
  • 1 tablespoon minced fresh thyme leaves
  • 2 cups white wine
  • 4 cups chicken stock
  • 1 (12-ounce) can diced tomato in juices
  • 2 (15-ounce) cans white beans kidney beans
  • 3 zucchini, cut into 3/4-inch pieces
  • 1 portabella Mushroom ( about 1/2 cup) diced
  • 1 red bell pepper, diced
  • 1 bunch scallions, sliced
  • 1/2 cup torn basil leaves


  1. Place the chicken in a large bowl. Season liberally with pepper and salt. Toss with celery seed and paprika. Sprinkle the flour over the chicken and toss to coat.
  2. Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. You might have to do this twice if you have big chicken pieces and they don’t all fit in the pot.
  3. Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with tongs, leaving juices in the pot.
  4. Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes.
  5. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes.
  6. Add the white beans, zucchini, mushroom, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan and drizzle with olive oil.
  7. Be sure to leave a comment to let me know what you think!

This recipe is one I’ve been using for many years after enjoying it at a friends house as a child.  I’ve changed it to fit my families favorites.

Recipe Photos

The key to a healthy meal is to always use the freshest ingredients.  This is why I love to grow my own veggies.  This is a meal that is truly from garden to kitchen.

Wine Tip

I was sure to save a glass of the white wine used in this recipe to sip on tonight. Always remember to use a good white wine that you would drink when you are cooking with wines. I used a Hess Collection Chardonnay / 2007 ( $20 a bottle). It was perfect to complement the chicken in the chili. I also served a yeast roll with the meal for dipping in that hearty base of the soup.

Let’s Connect

Be sure to leave a comment below to tell me what you think of this recipe. Do you make chili or soup at home? I would also like to know if you are a Twitter user so be sure to share your Twitter user name.

[Tweet “Hello Bren Haas – this chili recipe looks amazing! #recipes #gardenchat “]

Happy Cooking It Up Fresh,

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