| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Garden1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Red pepper; chopped |
| 1 |
|
Green pepper; chopped |
| 4 |
tb |
Butter |
| 1 |
lg |
Onion; chopped |
| 4 |
ts |
Minced garlic |
| 1 |
ts |
Salt |
| 1 |
ts |
Oregano |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Crushed red pepper |
| 1 |
ds |
Cayenne pepper |
| 1 |
lg |
Chicken – (or 2 small ones); cooked |
| 4 |
cn |
Black beans with liquid -; (16 oz ea) |
| 2 |
cn |
Mexican-style stewed tomatoes -; (16 oz ea) |
| 1 |
cn |
Tomato sauce -; (8 oz) |
| 1 |
cn |
Tomato paste -; (6 oz) |
INSTRUCTIONS
Melt butter in a large 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 one to two
minutes. Add chicken meat to pepper mixture and saute for another two
to three minutes. Add beans, stewed tomatoes, tomato sauce and tomato
paste to the mixture. Bring to a low boil. Reduce heat and simmer,
uncovered, for about 30 minutes or until chili thickens.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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