• 2 lb Organic Prairie Ground Chicken
  • 1/3 cup chopped red onion
  • 1/2 cup chopped carrots
  • 1/2 cup finely chopped celery
  • 1 small red or green bell pepper, chopped
  • 1 1/2 cup chopped zucchini or summer squash
  • 15 ounce (1 can) black beans, rinsed and drained
  • 15 ounce (1 can) tomato puree
  • 2 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 1 dash cinnamon
  • 1 teaspoon minced fresh jalapeno pepper (optional)
  • 1 large fresh tomato, chopped (optional)
  •  salt and pepper to taste


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. Top chili with shredded Organic Valley cheese (Pepper Jack, Cheddar, or one of their famous blends); Organic Valley Sour Cream; chives or scallions; avocado; roasted corn; or cilantro.