Chicken Chili

Ingredients
1 medium onion – finely chopped
1 small green pepper – finely diced
1 tsp of minced garlic
2 tsp of olive oil
1 lb of ground sausage (mild or spicy, this is optional)
5 cups of fully cooked Natural Proportion diced chicken meat (frozen)
2- 15oz cans of red kidney beans (drained)
1 – 15oz can of pinto beans (drained)
1 – 28oz can of stewed tomatoes
2 – 14oz can of diced tomatoes
1 – 29oz can of tomato sauce
1 – chili seasoning mix (I love Carol Shelby’s)
Chili powder (to taste)
Cayenne pepper (to taste)
Hot sauce (to taste)
Jalapenos to taste
Salt & pepper to taste

Toppings:
Sour cream
Crackers (oyster)
Cheddar Cheese (shredded)

Preparations
Turn your crock pot on high.Sauté’ ground sausage, olive oil, onions, garlic and green peppers until sausage is cooked and lightly browned and pour into your heated crock pot. Add all the remaining ingredients (do not add all the spices at once…gradually add them over the next 3-4 hours – taste testing often). Stir until all ingredients are mixed together thoroughly. Cook on high temp for 3-4 hours, stirring occasionally. To prolong cooking time, simply reduce the temperature. Serve in a hollowed out bread bowl with a teaspoon of sour cream, shredded cheese and oyster crackers.

Servings 8-10