Special Chili
Posted: August 16th, 2006, 6:26 pm
I tried this recipe tonight minus the macaroni plus some ground chicken. It was really good. I added some spaghetti squash to my serving; I had some in the freezer from before it went out of season. (I was able to get some spaghetti squash this week at the grocery store. WhooHoo!)
Anyway, here's the recipe and website I copied it from:
http://www.westbrae.com/recipes/021.php
Special Chili
Serves 8-10
1-1½ pounds ground chicken
1/2-1 cup Westbrae Natural® UnChicken Broth (or Chicken Broth)
1 large onion, chopped
½-1 green pepper, chopped
½-1 red pepper, chopped
2-3 cloves of garlic
1 teaspoon chili powder
1/3 teaspoon each of cumin and salt
1/4 teaspoon pepper
1 can tomatoes, undrained and chopped
1 can (15 oz) Westbrae Natural Kidney Beans, drained and rinsed
1 can Westbrae Natural Golden Corn, drained
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
In large skillet bring broth to boil and add onion, green and red peppers and garlic.
Gently simmer covered for 10 minutes. Check occasionally to prevent burning; add more broth if necessary.
Add remaining ingredients. Stir to mix and simmer to blend flavors.
If necessary add additional broth to keep the mixture moist. Add pre-cooked spaghetti squash, if desired, and mix well.
Serve immediately [glow=red,2,300]or[/glow] refrigerate and bake when needed at 350°F for 40 minutes or until bubbling and well heated.
Hope you like it as much as we did!
Michele
Anyway, here's the recipe and website I copied it from:
http://www.westbrae.com/recipes/021.php
Special Chili
Serves 8-10
1-1½ pounds ground chicken
1/2-1 cup Westbrae Natural® UnChicken Broth (or Chicken Broth)
1 large onion, chopped
½-1 green pepper, chopped
½-1 red pepper, chopped
2-3 cloves of garlic
1 teaspoon chili powder
1/3 teaspoon each of cumin and salt
1/4 teaspoon pepper
1 can tomatoes, undrained and chopped
1 can (15 oz) Westbrae Natural Kidney Beans, drained and rinsed
1 can Westbrae Natural Golden Corn, drained
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
In large skillet bring broth to boil and add onion, green and red peppers and garlic.
Gently simmer covered for 10 minutes. Check occasionally to prevent burning; add more broth if necessary.
Add remaining ingredients. Stir to mix and simmer to blend flavors.
If necessary add additional broth to keep the mixture moist. Add pre-cooked spaghetti squash, if desired, and mix well.
Serve immediately [glow=red,2,300]or[/glow] refrigerate and bake when needed at 350°F for 40 minutes or until bubbling and well heated.
Hope you like it as much as we did!
Michele