This recipe gives you the basic structure for a delicious chili, and from there the sky's the limit. You can change up the beans, the meat, add additional spices; whatever works for you and your group. I knew when I first tasted this stew that it was a keeper. My family loves it and has come to expect it at certain times of the year. ENJOY!
Ingredients
6 chicken breast, skinned and boned. I use skinless, boneless chicken breasts.
1 medium onion chopped.
1 medium green pepper chopped
2 cloves of garlic minced
1 tablespoon of oil
2 cans (14½ oz each) chopped stewed tomatoes undrained.
1 15 oz can of pinto beans drained
⅔ cup Picante sauce
1 teaspoon chili powder
1 teaspoon cumin
1½/ teaspoon salt
Instructions
Cut chicken into 1-inch pieces.
Saute chicken, onion, green pepper and garlic in the tablespoon of oil. I use my dutch oven.
Add the stewed tomatoes, pinto beans, Picante sauce, chili powder, cumin, and salt.
Simmer until thoroughly heated and serve.
To make more like a soup, just add additional tomatoes, beans and your spices.
This is a great recipe to make for a group.
ENJOY!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/chili-chicken-stew/