Print
Email
Add a photoServings: 1
Ingredients
- For those people who do not consider beans in chili 'proper', you can leave them out of this dish and it still is excellent!!
Directions
- 6 Frzn, skinless, boneless chicken breasts 2 tbsp chicken boullion pwdr 1 qt water 2 tbsp extra virgin olive oil 3 medium onions, minced 28 ounce red kidney beans, rinsed and liquid removed (2 - 14oz cans) 14 ounce pork and beans 1 large red pepper, minced 1 medium green pepper, minced 38 ounce canned tomatoes, minced, with liquid (2 - 19oz cans) 11 ounce tomato paste (2 - 5-1/2oz cans)
- 6 ounce chicken stock (from cooking breasts) 3 tbsp parsley 1-1/2 tsp cilantro
- (mexican) 1 tsp garlic 2-1/2 tsp cumin 3-1/2 tsps chili pwdr 2 tbsp warm pepper sauce (watkins inferno sauce) 1/2 tsp salt 1/4 tsp mexican pepper blend (watkins) 1/2 tsp sugar
- Mix 2 tbsp chicken boullion pwdr with water. Add in frzn chicken breasts and bring to boil. When chicken breasts are just done and have plumped up, drain, saving some of the chicken stock. While draining and cooling, saute/fry the minced onions in the extra virgin olive oil till just tender. Add in minced green and red peppers and saute/fry about 3-4 min. Turn heat down to low. Slice the chicken breasts into chunks and add in to pot. Add in the liquid removed beans, pork and beans, and spices. Simmer for about 10-15 min. Serve with sourdough bread or possibly buns.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
