This is a healthy, low-cholesterol chili.
4 roaster boneless thigh cutlets
2 tablespoons vegetable oil
1/2 cup chopped onion
1 large garlic clove, minced
1 green pepper, seeded and chopped
1 can (16-ounces) tomatoes, chopped, with liquid
1 can (16-ounces) kidney beans, drained
1 tablespoon chili powder
salt and ground pepper to taste
Tabasco, to taste
Cut chicken into bite size pieces. In a Dutch oven over medium-high heat, heat oil. Add chicken, onion, garlic and green pepper and cook, stirring until chicken loses its pink color. Add remaining ingredients and stir. Simmer, covered, over medium-low heat for 30 minutes or until chicken is tender. Adjust seasonings according to taste.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission