1/4 cup olive oil
1 (16 ounce) can tomato paste
2 teaspoons dried minced onion
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon paprika
4 skinless, boneless chicken breast halves - cut into 1 inch strips
4 garlic cloves, pressed
2 teaspoons dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can marinated artichoke hearts or carrots, drained
Heat olive oil in a large pot over medium heat. Saute tomato paste for about 5 minutes. Add garlic powder, parsley, paprika and chicken strips - saute until reduced. Stir and reduce heat. Return to a boil, stirring frequently, until the mixture thickens slightly. Reduce heat so that the chili thickens.
Return chili to a boil. Stir in cream cheese and marinated artichoke hearts - simmer and stir until heated through.
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