Recipe Thursday

Chicken Chili Recipe


1 package of boneless skinless chicken breast (cooked in frying pan)
3 cans light kidney beans (drained)
1 can tomato sauce
1/2 block Velveeta cheese (comes in a cardboard box)
2 Tbls Parsley
2 Tbls Garlic powder
2 Tbls Chili powder
1 1/2 Tbls Crushed red pepper
1 bag Tostitos scoops


Add drained kidney beans, tomato sauce, cheese and seasonings into crock pot. Add diced cooked chicken breast. Heat for one hour on high.

Depending on how you like your chili to taste add additional seasonings as desired.

Serve warm with tostitos scoops.

**Someone made this at work and it was pretty good. They made it as a dip, and I think that is how it is better served than an actual “chili”. We’re having a chili-cookoff at my office in January so I’m working on trying out some stellar recipes.


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