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Title: Chicken & Bean Chilli
Categories: Poultry, Vegetables, Herbs, Chilies, Dairy
Yield: 10 servings

1 tb Olive oil
1 tb Butter
1 md Onion; fine chopped
2 lg Garlic cloves; minced
32 oz (2 cans) kidney beans;
- rinsed, drained
30 oz (2 cans) pinto beans; rinsed
- drained
28 oz Can diced tomatoes,
- undrained
3 c Shredded cooked chicken
1 2/3 c Whole milk
1 c Chicken broth
2 tb Chicken bouillon granules
1 tb Sugar
1 Bay leaf
2 ts Ground cumin
1 ts (ea) onion powder, garlic
- powder & chilli spice mix
1/2 ts Salt
1/4 ts Crushed red pepper flakes
1/4 ts Ground celery seed
1/4 ts Pepper
1/8 ts Ground turmeric

In a Dutch oven, heat oil and butter over medium-high
heat. Add onion; cook and stir 5-7 minutes or until
tender. Add garlic; cook 1 minute longer.

Stir in remaining ingredients; bring to a boil, stirring
occasionally. Reduce heat; simmer, uncovered, 5 minutes.
Remove bay leaf.

Theresa Baehr, Williamsburg, Michigan

Makes: 10 servings (2-3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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