A full flavored chili chock full of Organic Prairie Ground Chicken and fresh veggies.
Brown thawed ground chicken with onions and spices over medium heat in a heavy Dutch oven or large stockpot.
Add chopped veggies and beans, and cook over medium heat until tender. Add tomato puree, Reduce heat and allow to simmer for 15 minutes. Remove from heat and allow to cool prior to service. Can be made 1-2 days ahead of time.
Note: If there is a vegetarian at your table, cook the chicken in a large frying pan, set aside and use as a "condiment" for the omnivores.
Top chili with shredded Organic Valley cheese (Pepper Jack, Cheddar, or one of our famous blends); Organic Valley Sour Cream; chives or scallions; avocado; roasted corn; or cilantro. For a lighter alternative try minced green onion and Organic Valley Lowfat Sour Cream.
Kids in the Kitchen:
Those wonderful school-aged kitchen helpers could be kept busy chopping veggies and sharing stories for 20 minutes before they realize they are being trained as prep-chefs!