Hard Labor Creek State Park Chicken Chili
prepared by Mimi

 

1 medium onion, diced

½ green bell pepper, chopped

1 clove garlic, minced

1 tsp vegetable oil

1 15-oz can kidney beans

1 14.5-oz can stewed tomatoes, chopped & slightly drained

½ cup tomato sauce

1 cup frozen whole kernel corn (thawed)

1 tsp freshly ground black pepper

½ tsp salt

½ tsp dry mustard

1 tsp cumin

2 tsp chili powder

2 tbsp Worcestershire sauce

1 ½ tsp brown sugar

1 cup chopped, cooked chicken

 

In a 2-quart casserole, combine the onion, green pepper, garlic and oil. 

Cover and microwave on high 3 ­ 4 minutes or until softened; drain.  Add the beans with liquid, tomatoes, tomato sauce, corn, black pepper, salt, dry mustard, cumin, chili powder, Worcestershire sauce, brown sugar and chicken.  Mix well and cover.  Microwave on high for 7 minutes, reduce power to low (30% power) and microwave 10 ­ 15 minutes.  Stir once or twice during cooking.

 

Makes 5 cups.

 

From The Atlanta Journal-Constitution.