Amateur’s Light Breeze Chicken Chili
A tomato based chicken chili with extra cumin. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.
Serves 15 servings
Prep time: 30 minutes
Cook time: 75 minutes
Calories: 168.42
Total Fat: 4.16 g
Total Carbohydrate: 19.75 g
Protein: 12.99 g
Ingredients:
2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1-1/2 tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
1 pinch salt to taste
In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion, and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat.
B-man 