Thursday, July 25, 2013

Chicken Pepper Chili

In my journey into low carb land, I have been
trying to find new, easy recipes to take for my lunch.
Last night while I was trying to think what to do
with some leftover banana peppers, I came up 
with this recipe.

I was having some trouble coming up
with a name for this recipe.  So, I posted the
finished photo on Facebook and asked my
friends for feedback.

A very BIG thank you to my friend
Della C for coming up with the name
for this recipe.

Now on to the recipe!

Chicken Pepper Chili

1 can diced tomatoes, undrained
1 can green beans, drained
2 cans of chunk chicken, drained
1 Hot banana pepper
1 sweet banana pepper

1.  In a large skillet, add tomatoes and green beans.

2.  Begin cooking over med heat.  Stir to combine
tomatoes and green beans.

3.  Take four cloves of garlic and chop.  Add to mixture.

4.  Seed and de-vein hot pepper.  Chop
coarsely and add to mixture.

5.  Seed and de-vein sweet pepper.  Chop
coarsely and add to mixture.

6.  Season mixture.  I used salt, pepper, oregano,
Italian seasoning and seasoning salt.

7.  Once spices are added, add canned chicken one
can at a time making sure to chop up chicken as you
stir it into the mixture.

8.  Once heated through, serve.

This recipe was very good the first day.
It was AMAZING the second day since
the flavors had a chance to really meld together.

Hope you enjoy!

Love to you from the 
Busy Cookin' WV Momma!

No comments :

Post a Comment