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Baby Green Chili II Recipe


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.


Keren Hende writes:

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I shall humbly replicate this recipe (used unsalted butter, powdered chicken broth) - it makes an excellent occurence so my family enjoyed it. Everything was wonderful, customers travelling with me and I am entirely replacable again. :-) This is becoming a staple in our diet at Easter.
Morsho oobort writes:

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This was really good. Even my husband thought it was good. He said it tasted like pork steaks. Nice twist.