Chicken Chili
4-6 boneless, skinless breasts - stewed and shredded
1 c. chopped onions
3 (14 oz.) cans diced tomatoes
6 oz. can tomato paste
6 oz. can tomato sauce
6 oz. water
3 (14 oz) cans pinto (or pinto and kidney) beans
4 tsp. chili powder
1 ½ tsp. ground cumin
½ tsp. black pepper
Salt
Place all ingredients into stock pot. Bring to a boil, reduce heat, and
let simmer 30 minutes. Stir
occasionally. Let cool. Place in rigid
freezer containers and freeze.
To serve: Defrost and heat in microwave or on stovetop.
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