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Cafe Latte Chili+ soups, chili, beans, chicken 3 tablespoon olive oil 1 lb chicken breasts, boneless & skinles; s 1 1/2 cup chopped yellow onion 1/2 teaspoon red pepper flakes 1 tablespoon minced, fresh garlic 2 teaspoon minced jalopeno pepper 1 1/2 cup chicken stock 3 tablespoon chili powder (salt - Free) 1 can whole tomatoes (28 oz.) broke up an; d undrained 1 can tomato puree (29 oz.) 2 can dark red kidney beans, drained (16; oz. cans) 1 can garbanzo beans, drained (15 oz. can; ) 1/3 cup chopped fresh cilantro 2 tablespoon lime juice ----OPTIONAL GARNISHES---- 1 sour cream 1 chopped red onions 1 grated cheddar cheese 1 corn chips 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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