Cafe latte chili+

8 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 pounds Chicken breasts, boneless & skinless
1½ cup Chopped yellow onion
½ teaspoon Red pepper flakes
1 tablespoon Minced, fresh garlic
2 teaspoons Minced jalopeno pepper
1½ cup Chicken stock
3 tablespoons Chili powder (salt free)
Sour cream
Chopped red onions
1 can Whole tomatoes (28 oz.) broke up and undrained
1 can Tomato puree (29 oz.)
2 cans Dark red kidney beans, drained (16 oz. cans)
1 can Garbanzo beans, drained (15 oz. can)
⅓ cup Chopped fresh cilantro
2 tablespoons Lime juice
Grated Cheddar cheese
Corn chips

Directions

OPTIONAL GARNISHES

Heat olive oil in large heavy pot. Cut chicken into 1-inch cubes and cook in oil until meat is no longer pink. Add onions and saute over low heat until onions are tender, about 5 minutes. Over low heat, stir in red pepper flakes, garlic, pepper, chicken stock, chili powder, tomatoes, tomato puree, kidney beans and garbanzo beans.

Simmer 15 to 20 minutes. Add fresh cilantro and lime juice. Taste and adjust seasoning. Simmer for about 5 minutes. Serve immediately.

Optional garnishes: sour cream, chopped red onions, grated cheddar cheese and corn chips.

As presented to the St. Paul Dispatch newspaper by Cafe Latte MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 10-09-95

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