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Linda's Red Chicken Chili


1 large can petite diced tomatoes
1 small can petite diced tomatoes
1 can Original Rotel Tomatoes
1/2 Jar Roasted Red Peppers (diced)
3 large boneless chicken breasts
1 pint hot diced green chilies (mild or medium if you don't want hot)
2 Tbls red chili powder (I use Hatch)
1 Tsp Cumin
3 cloves of garlic (diced)
2 onions (diced)
5 carrots (diced small)
1 Box Chicken Broth (or 5 cans approximately)
1 can White Beans (rinsed)
1 can Pinto Beans (rinsed)
1 can Black Beans (rinsed)


Cut chicken breasts into large bit size pieces and saute in small amount of oil and salt and pepper to taste. Once sauteed, add diced onions, carrots. Saute until opaque and add chili powder, cumin and garlic until well blended. Pour into large crock pot. Add tomatoes, red peppers, green chili and enough chicken broth to cover entirely. Add rinsed beans to mixture. Cook on slow heat for 6-7 hours or 4 hours on high. You may want to add more beans, depending on the size of your crock pot. Serve with a little Mexican shredded cheeses, flour tortillas or add cheese and Fritos. Delicious either way. We like it hot so I make it with the hot green Chiles (I have even added a fresh Jalapeno diced as well.) Yummy for your tummy!



Nutritional Information Per Serving

no nutrition information available

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