Name: Chicken Chili
Yield: Yield: 10 to 12 servings.
Ingredients: 2 Tbsp olive oil; 2 medium onions, cut in chunks; 3 cloves garlic; 1 can (5½ oz/156 mL) tomato paste (salt-free or regular); 2 red bell peppers, quartered and seeded; 1 can (28 oz/796 mL) whole tomatoes (salt-free or regular); 1 cup tomato sauce (salt-free or regular); 6 single boneless, skinless chicken breasts, cut in 1-inch chunks; 1 can (19 oz/540 mL) black beans, drained and rinsed; 1 can (19 oz/540 mL) white or red kidney beans, drained and rinsed; salt and pepper to taste; 1 tsp dried basil; ½ tsp dried oregano; 1 tsp brown sugar; 1 Tbsp chili powder (or to taste); 2 cups mushrooms

Preparation info

Yield:
10 to 12
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This chili comes together quickly and makes a big batch. You can make it either on the stovetop or in the slow cooker.

Ingredients

3 cloves garlic
2 medium onions, cut in chunks
2 Tbsp

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Process onions with quick on/off pulses, until coarsely chopped. Heat oil in a Dutch oven or large pot on medium heat. Add onions and garlic and sauté for 3 or 4 minutes, until softened.

Slicer: Slice peppers and mushrooms, using medium pressure. Add to onions and sauté 3 or 4 minute