| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken, Chili |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion chopped fine |
| 1/2 |
lg |
Green pepper chopped fine |
| 1 |
lg |
Clove garlic minced |
| 1 |
|
Shredded carrot |
| 2 |
|
Stalks celery chopped fine |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 1/4 |
lb |
Cooked boneless chicken; Chopped |
| 1 |
cn |
Low salt chicken; (15-oz), Broth or homemade |
| 2 |
cn |
Pinto beans one drained and; Rinsed one not drained and Pureed in blender |
| 3/4 |
c |
Dry white vermouth |
| 1 |
cn |
Chick peas optional |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Tabasco sauce |
| 2 |
ts |
Chili powder |
| 1 |
tb |
Honey |
| 2 |
ts |
Medium hot sauce |
|
|
Shredded mozzarella cheese; Opt. |
INSTRUCTIONS
In a medium saucepan, saute in oil and butter over medium high temperature
the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add
the cooked chicken, broth and beans. Add vermouth, chick peas, cumin,
Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low
for a half hour. For a nice touch and added flavor, melt shredded
mozzarella cheese on top of each serving.
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks <MiKicks@aol.com>
on Jan 13, 1998
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