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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This recipe taste great and is easy to make. Ingredients:
1 red pepper, chopped |
1 green pepper, chopped |
4 tablespoons butter |
1 large onion, chopped |
4 teaspoons garlic, minced |
1 teaspoon salt |
1 teaspoon oregano |
1 tablespoon chili powder |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon cumin |
1 dash cayenne pepper |
1 large chicken breasts or 2 small chicken breasts, cooked chopped |
4 (16 ounce) cans black beans, with liquid 500m |
2 (16 ounce) cans mexican-style stewed tomatoes |
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat. Sauté onion, red and green peppers until tender. Add garlic and the remaining seasonings. Reduce heat and sauté an additional 1 to 2 minutes. Add chicken to pepper mixture and sauté another 2 to 3 minutes. Add beans, stewed tomatoes, and tomato sauce and tomato paste to the mixture. Bring to a low boil. Reduce heat and simmer, uncovered, for about 30 minutes or until chili thickens.
2. Serve with cheese, sour cream, and jalapenos.
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