"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chunky Chicken Chili Recipe

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This recipe for Chunky Chicken Chili, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Walburn


1 lb boneless, skinless chicken breasts (cut into bite size pieces)
1c chopped onion
1/2c chopped celery
2 garlic cloves minced (or buy in jar ready to use)
1c tomato salsa
1 28oz can tomatoes (petite diced)
1-8oz tomato sauce
3 t chili powder
1/2 t cumin
1-15oz Garbanzo Beans (Chick Peas)
1 green pepper (chopped)
1/2c carrots (chopped)

Spray LARGE nonstick saucepan w/ Pam
Heat over medium high heat until hot.
Add chicken, onions,celery, carrot & garlic.
Cook & stir until chicken is no longer pink.
Stir in salsa, tomatoes, tomato sauce, chili powder & cumin.
Bring to a boil; reduce heat.
Cover, simmer 30 minutes, stirring occasionally.
Stir in beans (or chick peas) & bell pepper.
Simmer until thoroughly heated.

Number Of Servings:
Number Of Servings:
6 (1 1/2c servings)
Personal Notes:
Personal Notes:




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