Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

For those people who don't -with liquid (2 - 19oz cans)
-consider beans in chili 11 oz Tomato paste (2 - 5-1/2oz
-'proper', you can -cans)
Leave them out of this dish 6 oz Chicken stock (from cooking
-and it still is excellent!! -breasts)
6 ea Frozen, skinless, boneless 3 T Parsley
-chicken breasts 1 1/2 t Cilantro (mexican)
2 T Chicken boullion powder 1 t Garlic
1 qt Water 2 1/2 t Cumin
2 T Olive oil 3 1/2 t Chili powder
3 md Onions, chopped 2 T Hot pepper sauce (watkins
28 oz Red kidney beans, rinsed -inferno sauce)
-and drained (2 - 14oz cans) 1/2 t Salt
14 oz Pork and beans 1/4 t Mexican pepper blend
1 lg Red pepper, chopped -(watkins)
1 md Green pepper, chopped 1/2 t Sugar
38 oz Canned tomatoes, chopped,

Mix 2 tbsp chicken boullion powder with water. Add frozen chicken
breasts and bring to boil. When chicken breasts are just done and
have plumped up, drain, saving some of the chicken stock. While
draining and cooling, saute the chopped onions in the olive oil until
just tender. Add chopped green and red peppers and saute about 3-4
minutes. Turn heat down to low. Slice the chicken breasts into
chunks and add to pot. Add the drained beans, pork and beans, and
spices. Simmer for about 10-15 minutes. Serve with sourdough bread
or buns. Origin: Sharon Stevens (original recipe) Shared by: Sharon
Stevens, March/94

Submitted By SHARON STEVENS On 03-14-95

Browse by categories