Chicken and red bean chili
Prep time
Cook time
Total time
This healthy chili packs lots of flavor - with the soy sauce and red wine adding some great depth
Recipe type: Main
Serves: 8
  • 1 head bok choy, cleaned and chopped into 2 inch strips
  • 2 cups rutabaga, peeled and cut into 1 inch cubes
  • 1 chicken breast, cut into 1 inch cubes
  • 1 large, medium heat chili peppers (I used hatch since I had them frozen over from earlier in the season)
  • 1 cup red beans
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 1 teaspoon dried thyme
  • 2 cups red cabbage, thinly sliced
  • 2 cups vegetable broth
  • ½ cup soy sauce
  • ¼ cup red wine (optional, but tasty)
  • salt and pepper
  1. Heat olive oil in heavy large dutch oven over medium-high heat. Add chicken and cook for 4 minutes. Add rutabaga, lightly salt and pepper, and cook for 5 - 6 minutes. Add bok choy and green chiles. Cook for 2 minutes. Add onion powder, black pepper, thyme, and garlic.
  2. Pour in vegetable broth, cabbage, beans, wine and soy sauce. Simmer, stirring occasionally about 45 minutes - 1 hour or until beans are very tender.
  3. Season to taste with salt and pepper. Ideally, you should let this rest in the refrigerator for a bit and reheat, but you can eat immediately also. Just save some for leftovers!
Recipe by The traveling taste bud at