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Bean and Chicken Chili Recipe

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This recipe for Bean and Chicken Chili, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Kaupanger
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 - 4 small zucchini, coarsely chopped or grated
1 15 oz. can black beans
1 15 oz. can pinto beans
1 15 oz. can corn or use frozen
2 14 oz. cans chicken broth
1 16 oz. jar chunky style mild salsa
1 15 oz, can tomato sauce
2 - 3 cups cooked, shredded chicken
2 cloves minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin

Directions:
Directions:
Combine chicken broth, salsa and tomato sauce in 4 quart saucepan. Add zucchini, drained beans, garlic, chili powder and cumin. Bring to a boil, reduce heat and simmer 20 minutes. Add chicken and drained corn, cook until corn is heated through.

Number Of Servings:
Number Of Servings:
8/10
Personal Notes:
Personal Notes:
This may be topped with any of the following: grated cheese, crushed tortilla chips, sour cream, olives, cilantro, or chopped onions.

 

 

 

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