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Pickled Parrot Chicken Chili




Source of Recipe


Pickled Parrot (Minneapolis restaurant)


List of Ingredients




3 skinless, boneless chicken breasts
4-1/2 c. chicken broth
3 (15-oz.) cans black beans, drained
1/2 medium yellow bell pepper, diced
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1 small yellow onion, diced
1/2 tsp. kosher salt
1-1/2 tsp. black pepper
1-1/2 tsp. paprika
1-1/2 tsp. crushed red pepper
1 Tblsp. chili powder
1 Tblsp. ground cumin
Dash cayenne pepper



Recipe



Grill chicken breasts until done. Dice and set aside.

In a saucepan mix chicken broth, black beans, yellow, red and green peppers, onion, kosher salt, black pepper, paprika, crushed red pepper, chili powder, cumin and cayenne. Add diced chicken. Bring to a boil; boil for 30 minutes, stirring occasionally. Reduce heat and simmer for 1 hour, continuing to stir occasionally. Makes 8 cups.