Beans and Chicken Chili
Source of Recipe
Southern Food @ About.com
List of Ingredients
2 (16 oz) cans red kidney beans
2 whole large chicken breasts
salad oil
2 medium green bell peppers, diced
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (28 oz) can tomatoes
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chili peppers, drained
1 cup water
1 teaspoon sugar
1/8 teaspoon ground red pepper (cayenne)
Remove skin and bones from chicken breasts. Dice chicken. In 5-quart Dutch oven or saucepot over high heat, in 2 tablespoons hot oil, cook chicken until tender, stirring quickly and frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl. In same pan over medium heat, in 1 or more tablespoons hot oil, cook green peppers, onion, and garlic until vegetables are tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chili peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally. Add chicken; heat thoroughly.
Serves 8. Recipe
Sounds Good to Me!
Sherry in Missouri
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