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GWRRA CHILI ENTRY |
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| Course : |
Vegetarian |
| From: |
HungryMonster.com |
| Serves: |
1 |
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Ingredients:
| 6 |
pieces |
frozen, skinless, boneless chicken breasts |
| 2 |
tablespoons |
chicken bouillon powder |
| 1 |
quart |
water |
| 2 |
tablespoons |
olive oil |
| 3 |
medium |
onions, chopped |
| 28 |
ounces |
red kidney beans, rinsed and drained (2 - 14oz cans) |
| 14 |
ounces |
pork and beans |
| 1 |
large |
red pepper, chopped |
| 1 |
medium |
green pepper, chopped |
| 38 |
ounces |
tomatoes, chopped, with liquid (2 - 19oz cans) |
| 11 |
ounces |
tomato paste (2 - 5-1/2oz cans) |
| 6 |
ounces |
chicken stock (from cooking breasts) |
| 3 |
tablespoons |
parsley |
| 1 1/2 |
teaspoon |
cilantro (Mexican) |
| 1 |
teaspoon |
garlic |
| 2 1/2 |
teaspoon |
cumin |
| 3 1/2 |
teaspoons |
chili powder |
| 2 |
tablespoons |
hot pepper sauce (watkins inferno sauce) |
| 1/2 |
teaspoon |
salt |
| 1/4 |
teaspoon |
mexican pepper blend (watkins) |
| 1/2 |
teaspoon |
sugar |
| | |
Preparation:
Mix 2 tbsp chicken bouillon powder with water. Add frozen 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 the chopped onions in the olive oil until just tender. Add chopped green and red peppers and saute about 3-4 minutes. Turn heat down to low. Slice the chicken breasts into chunks and add to pot. Add the drained beans, pork and beans, and spices. Simmer for about 10-15 minutes. Serve with sourdough bread or buns. |
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