Chicken And Root Vegetable Chili

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 1 whole Small Jalapeno, Thinly Sliced
• 3 cloves Garlic, Minced
• 2 Tablespoons Chili Powder
• 2 cups Diced Leftover Root Vegetables, Any Kind You Like (See Note)
• 1 can (15 Oz. Size) Kidney Beans, Drained
• 1 can (15 Oz. Size) Garbanzo Beans, Drained
• 1 can (28 Oz. Size) Whole Tomatoes In Juice
• 2 Tablespoons Worcestershire Sauce
• 1 cup Water, Or More If Needed
• Salt To Taste
• 2 cups Shredded Leftover Chicken (See Note)
• Toppings, Such As Sharp Cheddar, Sour Cream, Sliced Scallions, Crackers, Or Cornbread

1. Note: See the Roasted Chicken and Root Vegetables recipe in my TK recipe box! If you want to make that meal and this one, simply double the recipe to make enough leftovers for this recipe.
2. Heat a large soup pot over medium-high heat with olive oil. Add onion, jalapeno, garlic, and chili powder. Stir for 3 minutes until vegetables start to soften, then add roasted vegetables, beans, tomatoes, and Worcestershire sauce and the water.
3. Bring the chili to a boil and let simmer for 20 minutes. Taste, and add salt to your preference. If the chili seems thick, add more water until it is a consistency you enjoy.
4. Add the chicken to the pot, and simmer for 5-10 minutes more. Serve with any toppings you like.

olive oil, onion, garlic, chili powder, vegetables, kidney beans, garbanzo beans, tomatoes, worcestershire sauce, water, salt, chicken, toppings

Taken from tastykitchen.com/recipes/soups/chicken-and-root-vegetable-chili/ (may not work)