Chicken Chili II

  1. 8 chicken breasts, boned and skinned
    2 tablespoons vegetable oil
    1 medium onion, chopped
    1 medium bell pepper, chopped
    2 cloves garlic, minced
    4 (16 ounce) cans chicken broth
    2 (16 ounce) cans great northern beans
    2 teaspoons chili powder
  2. 2 teaspoons ground cumin
    1 teaspoon salt
    1 large can diced tomatoes
    1 1/2 cups dry macaroni
    Avocados, chopped (garnish)
    Chopped onion (garnish)
    Shredded cheese (garnish)
  1. Cut chicken in bite-size pieces.
  2. Heat oil in Dutch oven. Add chicken, onion, bell pepper and garlic. Cook until the chicken is lightly browned.
  3. Add broth and remaining ingredients. Cover and simmer until macaroni is done.
  4. Serve topped with chopped avocados, chopped onion or shredded cheese.
  5. Season to your taste.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases