Chunky chicken chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken breast meat; cut into bite-sized pieces |
| 2 | cups | Onion; chopped |
| 1 | cup | Celery; sliced |
| 1 | cup | Carrots; sliced |
| 4 | Cloves garlic; minced | |
| 2 | cups | Pace salsa |
| 56 | ounces | Can tomatoes |
| 56 | ounces | Can water |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Oragano |
| 4 | dashes | Tabasco |
| 1 | dash | Worcesthire |
| ⅔ | Bag garbanzo beans (soaked) | |
| 2 | Green pepper;chopped | |
| 8 | Chicken boullion cubes | |
| <<<OR>>> | ||
| 4 | cans | Chicken broth salt/pepper to taste |
Directions
CONNIE RIZZO GTBK24A
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. MM Format Norma Wrenn npxr56b NOTE: I did not use the tomatoes or water and I used 1 can of beans. 10/08/94