Chunky Chicken Chili
1 lb chicken breast meat, cut bite-sized pieces
1 c onion, chopped
1/2 c celery, sliced
1/2 c carrots, sliced
2 cloves garlic, minced
1 c fresh tomato salsa
28 oz can tomatoes
28 oz can water
3 t chili powder
1/2 t cumin
1/3 bag garbanzo beans (soaked)
1 green pepper, chopped
4 chicken boullion cubes or 2 cn chicken broth
salt/pepper to taste
Brown chicken, onions, garlic. Add all tomatoes, water, and beans and simmer 30 min. Add all other ingredients and simmer until beans and vegetables are tender.
Yield: 1 Serving
Chunky Vegetarian Chili
1 md green pepper, chopped
1 md onion, chopped
3 cl garlic, minced
1 T cooking oil
2 cn Mexican stewed tomatoes , undrained (14 1/2 oz. ea.)
1 cn kidney beans, rinsed, drained (16 oz.)
1 cn pinto beans, rinsed drained (15 oz.)
1 cn whole kernel corn, drained (11 oz.)
2 1/2 c water
1 c long grained rice, uncooked
1 T to 2 tb chili powder
1 1/2 t cumin, ground
In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.
Yield: 11 Servings
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