"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Santa Fe Chili Recipe

  Tried it? Rate this Recipe:


This recipe for Santa Fe Chili, by , is from The Fullmer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Fullmer
Added: Monday, October 27, 2008


2 lb. boneless, skinless chicken breasts,
cut into 1/2 inch cubes
4 medium sweet red peppers, diced
4 cloves of garlic
2 large onions, chopped
1/4 cup olive oil
3 T. chili powder
2 t. ground cumin
1/4 t. cayenne pepper
1 (28 oz.) can diced tomatoes (undrained)
2 (14 1/2 oz.) cans chicken broth
2 (15 1/2 oz.) cans kidney beans, rinsed and drained
1 (12 oz.) salsa
1 (10 oz.) pkg. frozen

In a 5-qt. Dutch oven, over medium heat, saute chicken, garlic and onions in oil until chicken is no longer pink. Add chili powder, cumin and cayenne pepper; cook and stir for i minute. Add the tomatoes and chicken broth; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in red peppers, beans, salsa, and corn; bring to a boil. Reduce heat, cover and simmer for 10-15 minutes. Yields 4 quarts.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!