2 tablespoons vegetable oil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons margarine, melted
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
In a large pot, heat oil over medium heat. Add onion powder, garlic powder, basil, oregano, basil and marjoram. Mix together, then cook over medium heat until vegetables are tender, about 10 minutes. Reduce heat to low and add chili powder, oregano, basil and marjoram. Mix well, then cook 10 minutes.
Add chicken and beans. Bring to a boil. Reduce heat to medium. Reduce heat to low and stir in margarine, chili powder and oregano.
Simmer, stirring occasionally, for 1 1/2 hours. Remove from heat and let simmer, stirring occasionally, for 10 minutes.
Stir flour into chicken mixture. Mix in chili powder, oregano, basil and marjoram. Cover mixture with lid of heat-proof plastic wrap and allow to cool slightly.
Stir chicken mixture into tomato mixture. Spoon chili sauce over chicken mixture.