chicken chili stew
(2 ratings)
I cannot take credit for this recipe, but I WILL say it was well received. My husband decided to try this so-called Slow Carb Diet. He had me trolling all over the Internet looking for recipes and such. Ironically, he was the one who found this recipe and suggested that I give it a try. I personally think it's odd to have chunk chicken in chili, but that's just me. My husband and oldest son RAVED about it after I finished and said it was better than my usual version. So I thought I'd share!
(2 ratings)
yield
6 -8
prep time
10 Min
cook time
1 Hr
Ingredients For chicken chili stew
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3 mdcubed, skinless chicken breast halves (i used 4 large cans of chunk chicken i was saving to make chicken salad with)
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1 mddiced onion
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2 cloveminced garlic (i used 2tbs from a jar)
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2 Tbspolive oil (or whatever you have on hand)
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2 mdbell peppers (one red, one green)
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2 can15oz canned stewed tomatoes (i used 1 large can and 1 regular can)
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1 can15oz pinto beans (i used 2 cans)
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3/4 cpicante sauce (i used a little over 1 cup)
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1 1/2 tspground cumin
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1 tspchili powder
- **NOTE: THIS RECIPE CALLS FOR 1/2 TEASPOON OF SALT, BUT I OMITTED IT BECAUSE CHILI POWDER ALREADY HAS SALT IN IT. I LIKE TO KEEP OUR SODIUM AS LOW AS POSSIBLE WITHOUT SACRIFICING TASTE. BUT IT'S UP TO YOU...
How To Make chicken chili stew
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1Saute chicken, onions, bell peppers and garlic in a large sauce pan until chicken is fully cooked (in my case, this step didn't take so long since the chicken was already cooked). Add everything else to the pot and simmer for 20 minutes. EASIEST DISH EVER!! Add some cornbread and a salad and you've got a good meal! Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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