Vegetarian recipes

GWRRA CHILI ENTRY

Course : Vegetarian
Serves: 1

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Ingredients:

6 pieces frozen, skinless, boneless chicken breasts

2 tablespoons chicken bouillon powder

1 quart water

2 tablespoons olive oil

3 medium onions, chopped

28 ounces red kidney beans, rinsed and drained (2 - 14oz cans)

14 ounces pork and beans

1 large red pepper, chopped

1 medium green pepper, chopped

38 ounces tomatoes, chopped, with liquid (2 - 19oz cans)

11 ounces tomato paste (2 - 5-1/2oz cans)

6 ounces chicken stock (from cooking breasts)

3 tablespoons parsley

1 1/2 teaspoon cilantro (Mexican)

1 teaspoon garlic

2 1/2 teaspoon cumin

3 1/2 teaspoons chili powder

2 tablespoons hot pepper sauce (watkins inferno sauce)

1/2 teaspoon salt

1/4 teaspoon mexican pepper blend (watkins)

1/2 teaspoon sugar

Preparation / Directions:

Mix 2 tbsp chicken bouillon powder with water. Add frozen chicken breasts and bring to boil. When chicken breasts are just done and have plumped up, drain, saving some of the chicken stock. While draining and cooling, saute the chopped onions in the olive oil until just tender. Add chopped green and red peppers and saute about 3-4 minutes. Turn heat down to low. Slice the chicken breasts into chunks and add to pot. Add the drained beans, pork and beans, and spices. Simmer for about 10-15 minutes. Serve with sourdough bread or buns.

GWRRA CHILI ENTRY

Ingredients:

Preparation / Directions:

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