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RED AND WHITE CHILI (Serves 20 to 25)
3 lbs. Boneless Chicken Breasts, cubed 3 Large Red Peppers, seeded and chopped
2 Large White Onions, chopped 4 Stalks Celery, sliced
2 Cloves Garlic, minced 6 Cans (14.5 oz.) Stewed Tomatoes
3 Cans (16 oz.) Red Kidney Beans, dranied 3 Cans (10-3/4 oz.) Tomato Soup
1 Tbsp Italian Herb Seasoning 1/4 Cup Chili Powder
Hot Sauce, to taste 1 Tbsp. Brown Sugar
Cover and preheat to 350˚F.
Remove COVER and add meat, red pepper and onions to COOKWELL. Cover and cook for 15 to 20 minutes, stirring
once, until meat is cooked through. Add remaining ingredients. Stir to mix. Cover and cook 60 to 75 minutes.
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