1 (24 ounce) can tomato soup with green chile peppers
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can canned black beans
2 (15 ounce) cans kidney beans, drained
2 (16 ounce) cans black beans, drained
2 (6 ounce) cans chili pepper
1 (15 ounce) can kidney beans, with liquid
1 (15 ounce) can diced tomatoes, drained
1 (3.5 ounce) can sliced mushrooms, drained
2 tablespoons olive oil
In a large pot/pot, bring tomato soup and green chile peppers and heat about 10 minutes, until thoroughly heated. Remove from heat, stir in beans, browning thoroughly. Stir in beans. Transfer to a slow cooker/pot.
Pour chili into pot and heat to desired level. Stir in tomatoes and mushrooms and heat to desired level.
Heat olive oil in a large skillet over high heat. Saute mushrooms and tomato mixture for about 10 minutes, stirring occasionally.
Stir in chicken, stir in water and toss. Cook 5 to 10 minutes, stirring occasionally.
This was really good. Even my husband thought it was good. He said it tasted like pork steaks. Nice twist.
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