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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This is a variation of a chili recipe in which I use Chicken instead of ground beef. I usually make two batchs and freeze individual servings in 1 cup containers. I usually use them up in lunches. Ingredients:
2 large onions, coarsely chopped |
1 green pepper, cut in 1/2-inch pcs |
2 -3 chicken breasts, cut to 1-inch pcs |
1 lb ground chicken |
4 stalks chopped celery |
4 garlic cloves, chopped |
3 tablespoons olive oil |
1 tablespoon chili powder |
1 (28 ounce) can crushed tomatoes |
2 (14 ounce) cans red kidney beans |
3/4 cup tomato paste |
1/2 cup water |
1 tablespoon tabasco sauce |
1 teaspoon salt |
2 tablespoons parsley |
2 cups sliced mushrooms |
Directions:
1. In large pan, over medium heat, cook meat in 2 tbsp olive oil until browned on all sides and ground meat is cooked thru.
2. Add onion and green pepper and cook until soft.
3. Add remaining ingredients, except the mushrooms, stir and bring to a boil.
4. Reduce heat and simmer for 90 minutes
5. Add mushrooms after 1 hour.
6. After 90 minutes remove from heat and place in single serving containers and freeze.
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