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Red, White And Blue Chili
Source: Reiman Publications, LLC. © 2002
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Rating: 5   Reviews: 2 See Reviews
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Yield:  8 Servings (About 2 Quarts)
RECIPE INGREDIENTS
1 medium green pepper, diced
1/4 cup diced onion
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cans (14 1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (14 1/2 ounces each) chicken broth
2 cups shredded cooked chicken
2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 envelope chili seasoning
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon pepper
Blue tortilla chips
Red, White And Blue Chili Recipe at Cooking.com
DIRECTIONS
In a Dutch oven or soup kettle, saute the green pepper, onion and garlic in oil until tender. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Mark, GA Reviewed: 10/14/2006
See all of Mark's reviews »
I may have done this one wrong. Mexican tomatoes, I assume are the tomatoes with the chiles already in them. Anyway with that in mind, this turn out to be a bit spicy. I'm fixing this next time with out the tomatoes with chiles, just diced tomatoes, I'll add my on level of heat and cutting down on the broth ( makes it too much liquid ) I like my chili on the thick side. I think it'll be more what like, saucy!
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