Recipe - Great Chili Chicken

Judi M. Phelps
2 tablespoon Olive oil
2 lg Whole chicken breasts; boned
skinned, and minced
3 cup Tomato juice
2 cup Onion; minced
One half cup Celery; minced
One half cup Green pepper; minced
2 Apples; cored and cut or sliced up but
not peeled)
2 tablespoon Chili powder
1 teaspoon Nosalt seasoning
2 cl Garlic; minced
One half teaspoon Cumin
1 teaspoon Basil
3 dr Tabasco sauce
2 cn Kidney beans (14 ounce each)
undrained

In a Dutch oven, heat the oil and brown the chicken slightly. Add all of
the remaining ingredients except the kidney beans and simmer for 1 hour.
Add the kidney beans and simmer for an additional hour, or until the chili
reaches the desired thickness.

Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g
carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: LowFat Gourmet
Chicken Cookbook.

Shared and MM by Judi M. Phelps The San Jose Kid.