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JANE'S BLACK BEAN CHICKEN CHILI




Source of Recipe


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Recipe Introduction


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List of Ingredients




1 RED BELL PEPPER, CHOPPED
1 GREEN BELL PEPPER, CHOPPED
4 TABLESPOONS BUTTER
1 LARGE ONION, CHOPPED
4 TEASPOONS GARLIC MINCED
1 TEASPOON SALT
1 TEASPOON OREGANO
1 TABLESPOON CHILI POWDER
1 TEASPOON CUMIN
1/2 TEASPOON CRUSHED RED PEPPER
DASH OF CAYENNE PEPPER
1 LARGE OR 2 SMALL WHOLE CHICKENS, BOILED, MEAT REMOVED
AND CHOPPED
4-16 OZ. CANS BLACK BEANS WITH LIQUID
2-16 OZ. CANS MEXICAN STYLE STEWED TOMATOES
1-8 OZ. CAN TOMATO SAUCE
1-6 OZ. CAN TOMATO PASTE

Recipe



MELT BUTTER IN A LARGE SOUP POT OR DUTCH OVEN OVER MEDIUM HIGH HEAT. SAUTE THE RED AND GREEN PEPPER AND ONION UNTIL TENDER. ADD GARLIC AND THE REMAINING SEASONINGS. REDUCE HEAT AND SAUTE ANOTHER 1 TO 2 MINUTES. ADD CHICKEN MEAT TO MIXTURE AND SAUTE FOR 2-3 MINUTES. ADD BEANS, TOMATOES, TOMATO SAUCE AND TOMATO PASTE TO THE MIXTURE. BRING TO A LOW BOIL AND REDUCE HEAT TO SIMMER. COOK UNCOVERED FOR ABOUT 30 MINUTES OR UNTIL IT GETS TO THE THICKNESS DESIRED.