Chicken and Green Pepper Chili
4 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 pounds chicken breasts, cut into bite-size pieces
15 oz. cans of Great Northern beans, undrained
4 cups chicken stock
Add chicken and cook over med-high heat until pieces are no longer pink on the outside.
Stir in green pepper and cook for a few minutes.
Pour in a little of the chicken stock if you need to keep the chicken from sticking.
Add the beans and chicken stock.
I adapted Ina Garten's recipe, leaving out the tomatoes but adding white beans. See my blog post and a video of step-by-step photos at http://www.recipesfrommymom.com/2011/01/week-with-ina-chicken-chili.html
Sunday, January 23, 2011 - 4:23pm