Confetti Bean Chili
1 lg onion, chopped
2 cn chicken broth
2 cloves garlic, minced
3 T chili powder
1 1/2 t cumin, ground
1/2 t oregano, dried
1 lb carrots, sliced
1 lb red potatoes, cubed
2 cn (14 1/2 oz each), diced tomatoes, undrained or 3 c fresh tomatoes, diced
15 oz can black beans, rinsed and drained
15 oz can kidney beans, rinsed and drained
15 oz can garbanzo beans, rinsed and drained
2 1/2 c water
In a Dutch oven, simmer onion in broth for 5 minutes. Add next six ingredients: bring to a boil. Reduce heat. Cover, simmer 10 minutes. Add remaining ingredients. Cover simmer 20 minutes.
Yield: 12 Servings
Connola's Chicken Chili
1 lb chicken breast, cut into bite sized
1 c onions, chopped
1/2 c celery, sliced
1/2 c carrots, sliced
20 ml garlic, crushed
1 c fresh tomato salsa
28 oz can tomatoes
3 t chili powder
1/2 t cumin
2 c garbanzo beans, soaked
1 lg green pepper, sliced
4 chicken boullion cubes or 4 c broth
salt and pepper to taste
Brown chicken, onions and garlic in olive oil. Add all ingredients and simmer 1 hour.
If using canned garbanzo beans, add at the last 10 minutes of cooking.
Yield: 8 Servings
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