Texas chili chicken stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Chopped onion |
| 1 | cup | Chopped green pepper |
| 1 | Garlic clove | |
| ¼ | cup | Flour |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Oregano |
| 2 | tablespoons | Chopped mild green chilies |
| 2 | cans | Chicken broth (12 oz) |
| 2 | cups | Cooked chicken, diced |
| 1 | can | Chopped stewed tomatoes (8 oz) |
| 1 | can | VEG-ALL Mixed Vegetables, |
| With liquid (16 oz) | ||
Directions
1. Heat oil in 2-quart pot. Cook onion and green pepper until tender, but not browned.
2. Add garlic and stir in flour, chili powder, basil, oregano, chilis, chicken broth and diced chicken.
3. Bring to a boil and simmer for 20 minutes.
4. Stir in tomatoes and VEG-ALL and cook 10 minutes longer.