Spring is just around the corner and I love seeing all the new produce at the local Farmer's Market and the rows and rows of fresh vegetables and herbs to plant this time of year.
In trying to be a healthier eater, and help my family make good choices, I am crowding the plate, so to speak. My friend and boot camp instructor talked about this on her blog a while back...crowding your plate with vegetables to get the added bonus of good healthy nutrition at every meal.
So here is my rendition...I am no vegetarian and my husband just told me a couple days ago that he has to have meat every once in a while, but I will put vegetables in every meal, wherever I can, so my boys will eat them!
Vegetable Chicken Chili
2 calabasa squash chopped
1 onion chopped
1 red bell pepper chopped
3 ribs of celery chopped
3 cloves of garlic chopped
handful of cherry tomatoes
1 can hominy rinsed and drained
2 cans black beans rinsed and drained
1 can green chilies
1/2 can of salsa verde (more if you like it spicier)
1/2 jar of roasted salsa
1 can diced tomatoes
1 bag of frozen corn
salt and pepper
taco seasoning, chili powder, garlic seasoning mix (from Sprouts)
1 shredded chicken breast
Saute calabasa, onion, red bell pepper and celery in a bit of EVOO.
Add garlic and tomatoes.
Add black beans, hominy and corn. Add seasoning and stir.
Add canned tomatoes, salsas and chilies.
Add water from each can to the pot.
Check for seasoning and add more salt, pepper and parsley if needed.
Add chicken stock and chicken. Bring to a boil and simmer til ready to eat.
I took one picture when I finished making it, but we ate it a couple hours later...with shredded Colby Jack and avocado!
It was so, so good and my boys,
yes even picky picky Adrian, who always says, I don't like vegetables...ate it all!!!
Score for mommy!