Red White And Blue Chili
|Green pepper||1 Medium, diced|
|Diced onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Vegetable oil||1 Tablespoon|
|Canned diced tomatoes||29 Ounce (2 Cans Of 14 1/2 Ounce Each, Undrained)|
|Canned chicken broth||29 Ounce (2 Cans Of 14 1/2 Ounce Each)|
|Shredded cooked chicken||2 Cup (32 tbs)|
|Canned great northern beans||31 Ounce, drained, rinsed (2 Cans Of 15 1/2 Ounce Each)|
|Canned kidney beans||16 Ounce, drained, rinsed (1 Can)|
|Chili seasoning||1 Ounce (1 Envelope)|
|Brown sugar||1 Tablespoon|
|Blue tortilla chips||1 Cup (16 tbs)|
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.