 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Chicken and pinto bean chili. Ingredients:
8 oz pinto beans (when dry) |
28 1/2 oz diced tomatoes ( 2 14.5 oz cans) |
16 oz tomatoe sauce |
1 large green bell pepper, diced |
1 tbsp olive oil |
4 cups onion, chopped |
3 cloves garlic, minced |
1/4 cup chopped parsley |
1 lb ground chicken |
1/4 cup chili powder |
1 tsp ground black pepper |
1 tsp cumin |
Directions:
1. Let beans stand in water over night.
2. Drain.
3. Place beans in big pot and add water to cover. Bring to a boil, reduce heat, cover and simmer for about 45 minutes or until beans are tender.
4. Add tomatoes and tomatoe sauce and simmer for 5 minutes. Set beans aside.
5. In a skillet add olive oil and saute onions and bell pepper until soft.
6. Add garlic and chopped parsley.
7. In another skillet brown ground chicken lightly.
8. Drain.
9. Add to onion mixture.
10. Add chili powder and cook for 10 minutes.
11. Add chicken mixture to beans and stir in pepper, and cumin. Cover and simmer for 1 hour.
|
|