Chicken Chili with Fry Bread

by Tanya
(Anchorage, Alaska, USA)

Chicken Chili



2 cans kidney beans - drained

1 can pinto beans - drained

1 can garbanzo beans - drained

1 can black-eyed peas - drained

3 cans - 15oz each diced tomatoes

1 can fat-free chicken broth

1 can 4oz. green chilies- chopped

1 pound skinless, boneless chicken breast - precooked and cubed

1 cup water

1 cup chopped onion

1 cup salsa

2 Tbsp chili powder

1 Tbsp cumin

1 tsp garlic powder

1 (or 2) 6 oz. cans tomato paste



Precook chicken thoroughly.

Put all ingredients into a crock pot (a very big one), and cook till thoroughly hot, or put all ingredients into a stock pot and simmer until desired consistency.




Our family serves this chili with Indian Fry Bread:



Indian Fry Bread



Ingredients:



1/2 teaspoon salt

1 tablespoon baking powder

3 cups of flour

1 cup warm water



Directions:



Combine all of the dry ingredients in a large bowl. Add warm water in small amounts and knead until soft but not sticky. Adjust the flour or water as needed, Cover aand let stand 15 to 20 minutes.



Pull off large egg sized-balls of dough, pat out into fairly thin rounds.



Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden brown.

100 Meals for $5 or Less


Living On A Dime