cat lover
10-02-2007, 03:40 AM
2 tbsp olive oil
1 cup onion, choped
2 jalapeno peppers, mnced
2 garliccloves, minced
2 lbs boneless skinless chicken breast cut into 1/2" cubes
1 tbsp chili powder
2 tsp cumin
1 tsp dried oregano leaves
1/2 tsp pepper
2 medium zucchini cut in half lengthwise and sliced
1/2 cup chili sauce
2 (28 oz) cans peeled whole tomatoes, undrained, cut up
2 (28 oz) cans crushed tomatoes with puree
2 (15 oz) cans spicy chili beans, undrained
2 (15 oz) cans black beans, rinsed , drained
2 (11oz) cans Mexicorn, whole kernel corn, red and green peppers, undrained
Heat oil in a 6 qt Dutch oven till hot. Add onions, jalapeno peppers, garlic, chickn, chili powder, cumin, oregano and pepper and cook and stir till chicken is no longer pink. Add remaining ingredients and bring to a boil. Reduce heat to low and cover and simmer 45 minutes to blend flavors stirring occasionally. Makes 20 (1 1/3 cup) servings
1 cup onion, choped
2 jalapeno peppers, mnced
2 garliccloves, minced
2 lbs boneless skinless chicken breast cut into 1/2" cubes
1 tbsp chili powder
2 tsp cumin
1 tsp dried oregano leaves
1/2 tsp pepper
2 medium zucchini cut in half lengthwise and sliced
1/2 cup chili sauce
2 (28 oz) cans peeled whole tomatoes, undrained, cut up
2 (28 oz) cans crushed tomatoes with puree
2 (15 oz) cans spicy chili beans, undrained
2 (15 oz) cans black beans, rinsed , drained
2 (11oz) cans Mexicorn, whole kernel corn, red and green peppers, undrained
Heat oil in a 6 qt Dutch oven till hot. Add onions, jalapeno peppers, garlic, chickn, chili powder, cumin, oregano and pepper and cook and stir till chicken is no longer pink. Add remaining ingredients and bring to a boil. Reduce heat to low and cover and simmer 45 minutes to blend flavors stirring occasionally. Makes 20 (1 1/3 cup) servings