Red, White And Blue Chili

  • Yield 8 servings


1 medium green pepper, diced
1/4 cup diced onion
2 -- garlic cloves, minced
1 tablespoon vegetable oil
2 -- (14 1/2-ounce) cans Mexican diced tomatoes, undrained
2 -- (14 1/2-ounce) cans chicken broth
2 cups shredded cooked chicken
2 -- (15 1/2-ounce) cans great northern beans, rinsed and drained
1 -- (16-ounce) can kidney beans, rinsed and drained
1 envelope chili seasoning
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon pepper
-- Blue tortilla chips


  1. In a Dutch oven or soup kettle, saute the green pepper, onion and garlic in oil until tender. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips.






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