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Chef of the Month - Chicken Chili

5 years ago October 28, 2009 Oct 28, 2009 Wednesday, October 28 2009 Wednesday, October 28, 2009 4:15:45 AM CDT in News
Source: 2une In
By: Andrea Fontenot

Ingredients:
 
2 Tbs. olive oil
2 lbs. boneless chicken breast, cubed
salt, cayenne and black pepper to taste
chili powder, cumin & paprika
½ medium onion, diced
1 rib celery, diced
½ bell pepper, diced
1 medium carrot, diced
1 Tbs. garlic, chopped
2 cans Bush’s Chili Magic
1-28 oz can diced tomatoes
1-10 oz can Rotel tomatoes
1 can white beans, rinsed
1 can black beans, rinsed
2 Tbs. fresh parsley, chopped
2 sprigs fresh thyme
 

In a eight quart pot heat olive oil over medium high heat.  Season chicken with salt, peppers, chili powder, cumin and paprika.  Add to pot and sauté about 10 minutes.  Add onion, celery, bell pepper, garlic and carrots and sauté five minutes.  Add all remaining ingredients.  Simmer for about 15 minutes to let flavors develop.  Serve with pasta and garnish with cheddar cheese and green onions.

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