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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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Stir up this chili on Sunday and you'll be set for a couple weekday meals. Although we're currently living in the city, my husband and I hope to return to the country someday. Ingredients:
2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes |
4 medium sweet red peppers, diced |
4 garlic cloves, minced |
2 large onions, chopped |
1/4 cup olive oil |
3 tablespoons chili powder |
2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
1 can (28 ounces) diced tomatoes, undrained |
2 cans (14-1/2 ounces each) chicken broth |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 jar (12 ounces) salsa |
1 package (10 ounces) frozen corn |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender,
2. Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes.
3. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. Yield: 14-16 servings (4 quarts).
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