| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Veg oil |
| 2 |
|
Onions |
| 2 |
|
Cloves garlic, minced |
| 1 |
lb |
Ground chicken |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped carrot |
| 1 |
|
Sweet red or green pepper chopped |
| 2 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 3/4 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Hot pepper flakes |
| 1/4 |
ts |
Black pepper |
| 1 |
cn |
(28 oz) tomatoes, chopped |
| 1 |
cn |
(19 oz) red kidney beans, drained & rinsed |
| 1 |
cn |
(19 oz) chick-peas, drained and rinsed |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook
onions and garlic, stirring, for about 5 minutes or until softened.
Add chicken; cook, stirring, for about 7 minutes or until no longer pink.
Add carrot, celery, red pepper, chili pwder, cumin, oregano, salt, hot
pepper flakes and pepper; cook, stirring, for 1 minute.
Pour in tomatoes and kidney beans; bring to boil. Reduce heat, cover and
simmer for 15 minutes. Garnish with parsley. Makes 4 to 6 servings.
Notes: do not add all tomato juice - add about 1/4 and then as needed use 1
tbsp chili powder if using chili style kidney beans extra lean ground beef
substitutes fine leave off parsley
Best topping: drop few chunks of cheese on serving of chili, layer of
shredded lettuce, smaller layer of chopped tomatoes, topped by big spoonful
of sour cream. Stick tortilla chips cut in wedges and lightly toasted
around the edges.
Source: Canadian Living's best - Chicken Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Rod Grant <rodgrant@magi.com> on Apr 09, 1997
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