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Chili w/Soup Chicken (M, TNT)
Source: "Divine Kosher Cuisine," by Barbara Wasser and Risé Routenberg

1-1/2 tablespoons olive oil
1/3 cup onions, chopped
3 garlic cloves, minced
1/2 cup tomato paste
1 cup water
1 pound cooked soup chicken, shredded
1 15-ounce can kidney beans, rinsed and drained
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper to taste

Heat oil in extra large skillet and sauté onions and garlic until soft.

Mix tomato paste with water until smooth. Add tomato mixture, chicken, beans, and seasonings to skillet. Cover and simmer 1 hour.

Posted by Barbara Wasser

Nutritional Info Per Serving: N/A