Santa Fe Chicken Chili
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil for about 5-7 minutes or until chicken is no longer pink and vegetables are tender.
Add the chili powder, cumin and cayenne; cook and stir for 1 minute.
Add tomatoes and broth; bring to boil.
Reduce heat; simmer, uncovered, for 15 minutes.
Stir in remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Yield: 14-16 servings (4 quarts).
Sonia Gallant, St. Thomas, Ontario
h/t both recipes: Taste Of Home
Corn and Bacon Casserole:
6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspooon pepper
1 cup (8 ounces) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives
In a large skillet, cook bacon until crisp.
Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside.
Saute onion in drippings until tender.
Add flour, garlic, salt and pepper.
Cook and stir until bubbly; cook and stir 1 minute more.
Remove from heat and stir in sour cream until smooth.
Add corn, parsley and half of the bacon; mix well.
Pour into a 1-qt. baking dish. Sprinkle with remaining bacon.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Sprinkle with chives.
Yield: 6-8 servings.