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Mesquite Chicken Chili Recipe

Mesquite Chicken Chili Recipe

4 servings



12 ounces boneless, skinless chicken breast, cubed

3/4 cup each: chopped onion, poblano chili

1 teaspoon olive oil

1 can reduced-sodium crushed tomatoes

1/2 pound tomatillos, husked, coarsely chopped

1 can red beans, rinsed, drained

2 tablespoons minced garlic

1 teaspoon mesquite smoke flavoring

Salt and pepper, to taste


Saute chicken, onion, and poblano chili in oil in large saucepan until chicken is browned, about 8 minutes, add remaining ingredients, except salt and pepper. Heat to boiling, reduce heat and simmer, covered, 10 minutes. Season to taste with salt and pepper.

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