1 (10 ounce) container frozen chopped broccoli, drained and rinsed
1/2 cup vegetable oil
1 (15 ounce) can cannellini beans, drained
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 teaspoon dried basil
4 (3 ounce) cans chopped green chile peppers
4 (7 ounce) cans celery seed, drained
1/4 cup grated mozzarella cheese
1 (14.5 ounce) can kidney beans, drained
1/2 cup chopped fresh parsley
In a large pot, heat oil over medium heat. Add broccoli and saute for about 30 minutes or until tender. Remove from skillet and set aside.
In a large mixing bowl, mix together tomato paste, flour and water. Cover and refrigerate 1 hour.
Add chili powder, chili garlic powder, hot chile peppers, beans, onion, garlic and pepper to vegetables; toss and set aside.
Return broccoli and bean mixture to pot. Stir in chili garlic powder, and green chile peppers. Simmer over medium heat for 5 to 7 minutes, stirring constantly. Bring to a boil and cook, stirring constantly, for 4 minutes. Remove from heat.
Place into large bowl. Pour in vegetable stock, reduce heat to low and simmer 2 minutes. Stir chicken and bacon into spinach. Pour into a large serving dish. Toast cheese tortillas over high heat. Toast with a spoon. Serve with chicken from bone or turkey strips.