THIGH CHILI

Serves 4

This is a healthy, low-cholesterol chili.

4 roaster boneless thigh cutlets

2 tablespoons vegetable oil

1/2 cup chopped onion

1 large garlic clove, minced

1 green pepper, seeded and chopped

1 can (16-ounces) tomatoes, chopped, with liquid

1 can (16-ounces) kidney beans, drained

1 tablespoon chili powder

salt and ground pepper to taste

Tabasco, to taste

Cut chicken into bite size pieces. In a Dutch oven over medium-high heat, heat oil. Add chicken, onion, garlic and green pepper and cook, stirring until chicken loses its pink color. Add remaining ingredients and stir. Simmer, covered, over medium-low heat for 30 minutes or until chicken is tender. Adjust seasonings according to taste.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Pancake Day