Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Judi M. Phelps
2 T Olive oil
2 lg Whole chicken breasts; boned
-skinned, and diced
3 c Tomato juice
2 c Onion; diced
1/2 c Celery; diced
1/2 c Green pepper; diced
2 Apples; cored and sliced but
-not peeled)
2 T Chili powder
1 ts No-salt seasoning
2 cl Garlic; minced
1/2 ts Cumin
1 ts Basil
3 dr Tabasco sauce
2 cn Kidney beans (14 oz each)
-undrained

In a Dutch oven, heat the oil and brown the chicken slightly. Add all of
the remaining ingredients except the kidney beans and simmer for 1 hour.
Add the kidney beans and simmer for an additional hour, or until the chili
reaches the desired thickness.

Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g
carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet
Chicken Cookbook.

Shared and MM by Judi M. Phelps - The San Jose Kid.

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