pat's Recipe

Linda's Red Chicken Chili

Category: Chilis

1 lg. can petite diced tomatoes
1 sm. can petite diced tomatoes
1 can original rotel tomatoes
1/2 jar roasted red peppers, diced
3 lg. boneless chicken breasts
1 pt. frozen Bueno hot green chilies
2 Tbs. red chili powder
1 tsp. cumin
3 cloves fresh garlic, diced
2 onions, diced
5 carrots, cubed
5 cans chicken broth
1 can white beans, rinsed
1 can pinto beans, rinsed
1 can black beans, rinsed

Directions

Cut chicken breasts into large bite size pieces and saute in small amount of olive oil and salt and pepper to taste. Once sauteed, add diced onions and carrots. Saute until onions are opaque and add chili powder, cumin and garlic until well blended. Pour into large crock pot. Add tomatoes, red peppers, green chili and enough chicken broth to cover entirely. Add rinsed beans to mixture.Cook on slow heat for 6-7 hours or 4 hours on high. You may want to add more beans, depending on the size of your crock pot. Serve with a little Mexican shredded cheeses and flour tortilla.

Makes 6 servings.