2 tablespoons vegetable oil
1 bell pepper, chopped
4 potatoes, peeled and quartered
1 onion, diced
1 (14 ounce) can sliced mushrooms
2 teaspoons garlic powder
3 teaspoons dried oregano
1 teaspoon dried sage
1/2 cup chili powder
4 green chile peppers, seeded, chopped
1 (6 ounce) can tomato paste
1 (1 ounce) can tomato paste with cumin
1/4 cup brown sugar
1 clove garlic, crushed
1/4 cup chili sauce
2 green onions
salt and pepper to taste
Place the oil in a medium saucepan. Add the bell pepper, potatoes and onion;cover, and heat over medium heat for 20 minutes, stirring occasionally. Remove peppers and onions, and saute for 5 minutes to soften. Cream the onions and mix along with the chicken and mushroom.
Heat the vegetable oil in a large heavy skillet over medium heat. Add the onion and bell pepper; saute for 5 minutes, or until oil is dark brown. Add the mushrooms, garlic, oregano, sage, chili powder, green chiles, tomato paste, tomato paste with cumin and brown sugar. Add 1/4 cup chili sauce and tomato paste with cumin and brown sugar and mix well. Spoon mixture into the skillet with pasta and toss to coat.
Stir in the tomato paste and chili sauce to insure that there are no lumps.
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