Chicken Chili

• 2 lbs chicken, chub (thawed)
• 13 cup red onion (chopped)
• 12 cup carrot (shredded or chopped)
• 12 cup celery (chopped fine)
• 1 red bell pepper (chopped)
• 1 12 cups summer squash (zucchini or crookneck or patty pan or whatever)
• 15 ounces black beans, canned (rinsed and drained)
• 1 (15 ounce) can tomato puree
• 2 teaspoons chili powder
• 34 teaspoon cumin
• 1 dash cinnamon
• salt and pepper (to taste)
• 1 teaspoon jalapeno pepper (fresh minced) (optional)
• 1 large fresh tomato (chopped) (optional)

1. In a heavy dutch oven or your favorite chili pot: Over medium heat, brown thawed Ground Chicken with onions and spices.
2. Add chopped veggies and beans, and cook over medium heat until tender.
3. Add tomato puree, Reduce heat and allow to simmer for 15 minutes.
4. Remove from heat and allow to cool prior to service.
5. Can be made 1-2 days ahead of time.
6. Top with grated Pepper Jack, Cheddar, or Monterey Jack Cheeses.
7. For a lighter alternative: chopped green onion and Sour Cream!
8. Enjoy!

chicken, red onion, carrot, celery, red bell pepper, summer, black beans, tomato puree, chili powder, cumin, cinnamon, salt, jalapeno pepper, tomato

Taken from www.food.com/recipe/chicken-chili-260679 (may not work)