Chicken Chili

A winning recipe from DLM's Healthy Alternative Recipe Contest 1992. Submitted by Beverly Louis.

Ingredients:

• 1 cup finely chopped onion
• 1 cup finely chopped green pepper
• 2 cloves garlic, minced
• (3) 1 lb. cans peeled tomatoes
• 1 cup dry red wine (optional)
  (Add extra tomatoes if wine is not used.)
• 1/4 cup Worcestershire sauce
• 1 Tbsp. chili powder
• 1 tsp. celery seed
• 1 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. cumin
• (1) or (2) 15.5 oz. cans kidney beans
• 1.25 lbs. boneless, skinless chicken breasts, cooked and shredded

Directions:

To cook chicken breasts, microwave 10 minutes covered with wax paper, or simmer, covered with water, 10 to 20 minutes until tender. Combine all ingredients except chicken and beans. Bring to a boil and simmer, covered, for one hour. Add chicken and beans, including liquid, and cook one hour uncovered. Should be thick.

NOTE: Make ahead and reheat for best flavor. To cook in a crockpot: cook all day, then add chicken and beans an hour before serving.

Makes 10 servings