My son, Jake’s, scout troop had a chili bake off the other night. We took Tomato Chicken Chili, my husband swore mine was the best… of course, he has to say that! It did seem to go rather quickly though…

Tomato Chicken Chili

 

Ruthie’s Tomato Chicken Chili

In a large stock pot combine and brown:
1 Tbls Olive Oil
2 onions- chopped

Add and cook 2 minutes:
2 cloves garlic- minced
2 green peppers- chopped
2 purple (or red) peppers- chopped

Add and boil covered 20 minutes:
15 Roma tomatoes (approx 2 lbs) or 28 oz diced tomatoes
16 oz tomato sauce
2 cups water
2 chicken bouillons
3-4 chicken breasts (put pot to boil)
2 1/2 tsp cumin
1 1/2 tsp chili powder
1/4 tsp dried red pepper flakes
1/2 tsp cayenne pepper
2 tsp Sea Salt
1 tsp fresh ground pepper

Shred the chicken in a bowl with 2 forks, add back to chili
Add beans, drained and rinsed:
1 can black beans
1 can garbanzo beans
2 can kidney beans

Let simmer uncovered for 20 minutes. Serve with shredded cheddar cheese and tortilla chips.

Brown onions add garlic and peppers

Add rest of ingredients,  covered simmer 20 min

Shred chicken add beans, simmer 20 min uncovered

Gram wrote her recipes the way I do… I think it’s easier to follow in this format.  I hate looking back and forth trying to make sure I’m doing it right and then trying not forget any of the ingredients at the same time… Hope you find them easy to follow 🙂  Tomato Chicken Chili is delicious with tortilla chips or corn bread, ENJOY!!

Yield: 12

Chili Bake off.... Tomato Chicken Chili

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Ingredients

• 1 Tbls Olive Oil
• 2 onions- chopped
• 2 cloves garlic- minced
• 2 green peppers- chopped
• 2 purple, or red peppers- chopped
• 15 Roma tomatoes, approx 2 lbs or 28 oz diced tomatoes
• 16 oz tomato sauce
• 2 cups water
• 2 chicken bouillons
• 3-4 chicken breasts, put pot to boil
• 2 1/2 tsp cumin
• 1 1/2 tsp chili powder
• 1/4 tsp dried red pepper flakes
• 1/2 tsp cayenne pepper
• 2 tsp Sea Salt
• 1 tsp fresh ground pepper
• 1 can black beans
• 1 can garbanzo beans
• 2 can kidney beans

Instructions

1. In a large stock pot combine and brown, olive oil and onions. Drain.
2. Add and cook 2 minutes garlic and peppers.
3. Add roma tomatoes, tomato sauce, water, bouillons, chicken, and spices.
4. Boil covered 20 minutes.
5. Shred the chicken in a bowl with 2 forks, add back to chili
6. Add beans, drained and rinsed.
7. Let simmer uncovered for 20 minutes.
8. Serve with shredded cheddar cheese and tortilla chips.

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