Use your browser's "print" button to print out this recipe in a 3 x 5 card format. Use your browser's "back" button to return...

----------------------------------------- Side 1 Cut Out Below -------------------------------------

Aunt Rosie's Chili
Prep Time: approx.
   15 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 60 minutes .
   Makes servings.

   Printed from
2 pounds Foster Farms Boneless Skinless Chicken Thighs, cut into 1-inch pieces
4 tablespoons canola oil
1 cup chopped yellow onion
2 cloves garlic, peeled and minced
1  red bell pepper, cored, seeded and chopped
2 cans (28 oz.) Italian plum tomatoes
1 can (16 oz.) small red or kidney beans
1 to 2 tablespoons chili powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano
  salt and pepper, to taste
2  green onions, chopped (for garnish)

1. Heat 2 tablespoons oil in large skillet over medium heat. Saute chicken pieces in several batches until golden brown on all sides. Remove to 5-quart Dutch oven or soup pot. 2. Saute onion, garlic, and red bell pepper until tender in remaining 2 tablespoons of oil. Add to chicken, along with beans, tomatoes, chili powder, cumin, oregano, salt, and pepper. Simmer over medium-low heat for 45 minutes, or until mixture thickens. 3. Spoon into individual bowls and sprinkle with chopped green onions. May be served with dollops of low-fat sour cream or yogurt and lime wedges.