Wednesday, December 30, 2009

Mexican Chicken Chili Stew

1 1/2 lbs. cooked chicken (dark or white meat), cubed or finely chopped
1/2 lb. turkey bacon, cooked and crumbled
2 - 28 oz. cans crushed tomatoes
1 14 oz. can diced tomatoes - any variety
1 can tomato paste
2 large bell peppers, red or orange
8 oz. cremini mushrooms, optional
4 cloves garlic
1 medium onion, any variety
16 oz. can pinto beans, drained
2 oz. dark chocolate, crushed
1 tsp. oregano
2 tsp. smoked paprika
1 tsp. cumin
2-3 dashes Tabasco
1 C. barbecue sauce, any variety
2 C. chicken broth or stock

Add all items to 5 qt. slow cooker or larger, cook over low for 6-8 hours.
Yields = 8-10 servings

Top with green onion, sour cream, tortilla chips, and cheddar cheese, if desired.

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