| Chunky Chicken Chili
1 pound of boneless skinless chicken breasts, cut into bite size pieces
1 cup of chopped onion
1/2 cup of chopped celery
1/2 cup of chopped carrot
2 cloves garlic, minced
1 tablespoon of vegetable oil
one 15 1/2 ounce can of dark red kidney beans, drained
one 27 ounce can of diced tomatoes
1 cup of bbq sauce
one 8 ounce can of tomato sauce
1 tablespoon of chili powder
1/2 teaspoon of ground cumin
1 green pepper, chopped
In a large stockpot sauté chicken, onion, celery, carrot and garlic in oil. Cook and stir until chicken is no longer pink. Stir in kidney beans, tomatoes, bbq sauce, chili powder and cumin. Bring to a boil then reduce heat. Simmer, uncovered 30 minutes, stirring occasionally. Add green pepper and heat through before serving. 4 - 6 servings |
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