CHICKEN WITH CHILI, EVERYONE LIKES IT

Serves: 4     Prep: 15 min.   Cooking: 3-4 hours

Even people, who normally do not like chile, like this chile. It’s healthy too. No “real cooking” is needed either.

INGREDIENTS

•   2 medium yellow onions, chopped

•   1 medium red bell pepper, chopped

•   One 7 ounce can diced green chilies

•   1 ½ pounds chicken (a)

•   1 ½ teaspoon garlic powder

•   One 28 ounce can chopped tomatoes, undrained

•   One 32 ounce can Great Northern beans, drained

•  One 32 ounce black beans, drained

•  One 12 ounce can tomato paste

•  1 ½ tablespoons chili powder (b)

•  ¾ teaspoon oregano

•  ½ teaspoon salt

•  ¼ cup water

HOW TO MAKE IT

1. Combine all ingredients in a large, nonreactive pot and simmer 3-4 hours. Stir occasionally. Do not let it burn on the bottom of the pot (use a decent, heavy pot) (c)

HINTS, ANECDOTES AND OTHER INTERESTING STUFF

•   This is one of the favorite recipes in this book. It is especially good in cold weather, and is nice when served in an oversize coffee mug.

•   People will ask you for this recipe. It’s probably because its not too spicy, but rather it tastes like a cross between chili and minestrone soup.

•   This recipe tests better if you let it “rest” a while before serving, and is even better if put in the ‘frig overnight, and reheat it.

•   This recipe freezes well. I put it in plastic storage containers and re-heat in the microwave, for a quick lunch.

FOOTNOTES

(a)      Use boneless, skinless chicken breasts. Chop into thumbnail size (large) chunks. I use the frozen breasts that come frozen in a plastic bag.

(b)      Popular Gebhardt brand works well. The more common McCormick’s brand is “OK” too.

(c)      A slow cooker works great for making and serving this, especially at a party.

 

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