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Chunky Chicken Chili


1 pound Chicken breast meat, cut bite-sized pieces
1 cup Onion, chopped
1/2 cup Celery, sliced
1/2 cup Carrots, sliced
2 Cloves garlic, minced
1 cup Fresh tomato salsa
28 ounces Can tomatoes
28 ounces Can water
3 teaspoons Chili powder
1/2 teaspoon Cumin
1/3 Bag garbanzo beans (soaked)
1 Green pepper, chopped
4 Chicken bouillon cubes
OR
2 cans Chicken broth, salt/pepper to taste

Brown chicken, onions, garlic. Add all tomatoes, water, and beans and simmer 30 min. Add all other ingredients and simmer until beans and vegetables are tender.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.