Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Judi M. Phelps -not peeled)
2 tb Olive oil 2 tb Chili powder
2 lg Whole chicken breasts; boned 1 ts No-salt seasoning
-skinned, and diced 2 cl Garlic; minced
3 c Tomato juice 1/2 ts Cumin
2 c Onion; diced 1 ts Basil
1/2 c Celery; diced 3 dr Tabasco sauce
1/2 c Green pepper; diced 2 cn Kidney beans (14 oz each)
2 Apples; cored and sliced but -undrained

In a Dutch oven, heat the oil and brown the chicken slightly. Add all
of the remaining ingredients except the kidney beans and simmer for 1
hour. Add the kidney beans and simmer for an additional hour, or
until the chili reaches the desired thickness.

Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g
carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat
Gourmet Chicken Cookbook.

Shared and MM by Judi M. Phelps - The San Jose Kid. Converted by
MMCONV vers. 1.20

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