Red, White and Blue Chili |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Instead of the usual picnic fare, I surprised family and guests with this mild-flavored dish one Independence Day. They were delighted with the blue tortilla chips and colorful chili. Dotty Parker, Christmas Valley, Oregon Ingredients:
1 medium green pepper, diced |
1/4 cup diced onion |
1 tablespoon canola oil |
2 garlic cloves, minced |
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 |
Directions:
1. In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. 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. Yield: 8 servings (about 2 quarts).
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