Green Garden Chili

Green Garden Chili

Ingredients

• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon avocado oil or light olive oil
• 1 lb chicken tenders, tendons removed, cut into bite-sized pieces
• 8 small carrots, cut in coins
• 3 stalks celery, diced
• 1 red bell pepper, diced
• 1 1/2 teaspoon cumin
• 3/4 teaspoon oregano
• 2 ears corn
• 1 16 ounce can white beans
• 1 4 ounce can mild Ortega Green Chilies
• 1 32 ounce box Swanson Chicken Broth
• salt and pepper to tase
• 1 pesto recipe (below)

Note: Use less carrots and more beans for low carb diets.

Instructions

Heat 1 tablespoon avocado oil in a Dutch oven. Add onion, garlic and chicken and saute until chicken is no longer pink. Add carrots, celery and red pepper and cook five minutes. Add spices, beans, chilies and stock. Bring to boil, turn heat down, cover and simmer 20 minutes or until vegetables are tender. Add corn cut off cobs and cook 5 minutes more. Sir in pesto.

Pesto

Ingredients

• 15 fresh basil leaves
• 2 tablespoons pine nuts
• 1 garlic clove
• 2 tablespoons olive oil
• 2 tablespoons parmesan cheese
• 1/8 teaspoon salt

Instructions

Place all ingredients in food processor and process until leaves, garlic and nuts are chopped fine.