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Chicken Chili

For those who can't eat red meat, try this.


  • 1 cup raw cracked wheat (bulgur)
  • 1 cup of tomato juice
  • 2 Tbsp. of vegetable oil
  • 2 medium onions, coarsely chopped
  • 4 garlic cloves, crushed
  • 3 celery ribs, coarsely chopped
  • 3 carrots, coarsely chopped
  • 1 can of Italian plum tomatoes, with their juices (14 ounces)
  • 2 cups cooked pinto beans
  • 3 cups cubed cooked chicken
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup chili powder, mild and or hot to taste
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • Freshly ground black pepper
  • 1 bottle (12 ounces) beer
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  • Salt


In a small saucepan, heat tomato juice over medium heat until it boils. Remove from heat and add cracked wheat. Cover and let stand 15 minutes.

In a large Dutch oven, heat oil over medium heat. Add onions and garlic and cook until soft, about 3 minutes. Add celery, carrots, and tomatoes, mashing them with the back of a spoon, with their juices. Cover and cook until celery and carrots are almost tender, about 20 minutes.

Add pinto beans, cracked wheat, chicken, green chilies, chili powder, cumin, oregano, black pepper, and beer. Simmer partly covered, for 30 minutes, stirring occasionally to keep cracked wheat from sticking. Season with salt to taste.

Good tasting.

Source: Cheryl

By Raymonde from North Bay, Ontario

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