Cafe Latte Chili+ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1 can: Whole tomatoes, 28 oz.
1 lbs: Chicken breasts, boneless &
-broke up and undrained,
-skinless,
1 can: Tomato puree, 29 oz.
1 1/2 cup: Chopped yellow onion,
2 can: Dark red kidney beans,
1/2 tsp: Red pepper flakes,
-drained, 16 oz. cans
1 tbsp: Minced, fresh garlic
1 can: Garbanzo beans, drained
2 tsp: Minced jalopeno pepper,
-, 15 oz. can
1 1/2 cup: Chicken stock,
1/3 cup: Chopped fresh cilantro,
3 tbsp: Chili powder, salt free
2 tbsp: Lime juice,
OPTIONAL GARNISHES
Sour cream,
Grated Cheddar cheese,
Chopped red onions,
Corn chips,
Directions:
Heat olive oil in large heavy pot. Cut chicken into 1-inch cubes and
cook in oil until meat is no longer pink. Add onions and saute over
low heat until onions are tender, about 5 minutes. Over low heat,
stir in red pepper flakes, garlic, pepper, chicken stock, chili
powder, tomatoes, tomato puree, kidney beans and garbanzo beans.
Simmer 15 to 20 minutes. Add fresh cilantro and lime juice. Taste and
adjust seasoning. Simmer for about 5 minutes. Serve immediately.
Optional garnishes: sour cream, chopped red onions, grated cheddar
cheese and corn chips.
As presented to the St. Paul Dispatch newspaper by Cafe Latte
MM format courtesy Mary Riemerman
Submitted By MARY RIEMERMAN On 10-09-95
Source from luhu.jp
cook in oil until meat is no longer pink. Add onions and saute over
low heat until onions are tender, about 5 minutes. Over low heat,
stir in red pepper flakes, garlic, pepper, chicken stock, chili
powder, tomatoes, tomato puree, kidney beans and garbanzo beans.
Simmer 15 to 20 minutes. Add fresh cilantro and lime juice. Taste and
adjust seasoning. Simmer for about 5 minutes. Serve immediately.
Optional garnishes: sour cream, chopped red onions, grated cheddar
cheese and corn chips.
As presented to the St. Paul Dispatch newspaper by Cafe Latte
MM format courtesy Mary Riemerman
Submitted By MARY RIEMERMAN On 10-09-95
Source from luhu.jp