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Red, White And Blue Chili

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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

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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

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Rating:

by: Mark, GA

Reviewed: 10/14/2006

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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