Recipe: Texas Chili Chicken Stew (Veg-All, 1992)

TEXAS CHILI CHICKEN STEW

2 tbsp. vegetable oil
1/2 cup chopped onion
1 cup chopped green bell pepper
1 clove garlic
1/4 cup flour
1 tsp. chili powder
1/2 tsp. basil
1/4 tsp. oregano
2 tbsp. chopped mild green chilies
2 cans (12 oz.) chicken broth
2 cups cooked, diced chicken
1 (8 oz.) can chopped stewed tomatoes
1 (16 oz.) can VEG-ALL Mixed Vegetables, with liquid

Heat oil in 2-quart pot. Cook onion and green pepper until tender, but not browned.

Add garlic and stir in flour, chili powder, basil, oregano, chilies, chicken broth and diced chicken. Bring to a boil and simmer for 20 minutes.

Stir in tomatoes and VEG-ALL and cook 10 minutes longer.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: The Veg-All Cookbook for the Overworked and Underpaid, The Larsen Company, 1992