Thursday, November 29, 2012

Chicken Chili

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

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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