6 tablespoons vegetable oil
1 medium onion, sliced
3 medium tomatoes, sliced
1 medium green bell pepper, sliced
4 tablespoons distilled white vinegar
1 1/2 cups chicken broth
2 cloves garlic, crushed
3 (14 ounce) cans peeled and diced pinto beans
2 large carrots, cut into 1/2 inch slices
2 (14.5 ounce) cans Mexican style beans
1 (30 ounce) can whole green chile peppers, drained
1 (5 ounce) can whole grass clippings
3 tablespoon minced fresh ginger root
In a medium bowl, heat oil 2 tablespoons margarine over high heat. Sprinkle the onion and tomato slices over the oil. Place over medium heat, and cook 5 minutes, stirring occasionally. Remove from heat. Stir in the vinegar and chicken broth. Saute 15 minutes, stirring occasionally. Pour 1 can of mixture into each pan, and allow the liquid to cover. Bring water to a boil, and cover. Heat 2 minutes, stirring occasionally, and allow the pan to simmer 5 minutes. Bring broth to a boil, and transfer to bottom of pan. Add the garlic; heat 3 minutes, stirring constantly. Reduce heat to medium-low; add the bell pepper. Cover with cabbage mixture. Stir in green bell pepper; reduce heat to medium. Beat well.
Dissolve chili powder in water in a small saucepan; long-over, slowly pour chili over vegetables. Bring to a boil, stirring occasionally. Continue to a boil for 15 minutes, stirring constantly. Remove from heat; stir in pinto beans, carrot, Mexican style beans, whole grass clippings, ginger. Return to a slow boil. Stir in chicken, bell peppers, chilies and pinto bean mixture. Let thicken for 10 minutes before stirring in chicken soup mix.