From the Author
2 c. cooked chicken, cubed
4 - 15-1/2 oz. cans Great Northern Beans, drained and rinsed
1 onion, chopped
1/2 c. red pepper, diced
1/2 c. green pepper, diced
2 jalapeño peppers, seeded and finely diced
2 colves garlic minced
1-1/2 t. ground cumin
1/2 t. dried oregano
3/4 t. salt
1 c. water
1/2 t. chicken bouillon granules
1 to 2 c. salsa
Stir together all ingredients except salsa in a slow
cooker. Cover and cook on low setting for 8 to 10 hours, or on high heat for 5
hours. Add salsa during last hour. Before serving, stir well to blend. Makes 6
to 8 servings.
From the Back Cover
What's better on
a nippy day that a hearty bowl of chili? Come to think of it, though, we love
chili just about an time of the year!
Patch Chili we've rounded up the zestiest, most lip-smacking chili recipes around.
There's something for everyone...Rich & Meaty Chili, Santa Fe Chicken Chili
and Garden Patch Veggie Chili, easy Nothing-To-It-Chili and cooks-all-day 3-Mat
Slow-Cooker Chili. Just in case you just can't get enough of that spicy chili
taste, there are zippy dishes like Chili Con Queso Dip and Southwestern Chili
You'll also find
scrumptious sides like Fiesta Skillet Cornbread and Indian Fry Bread. We've
even included gift mixes like Mexican Bean Soup in a Jar, with copy & color
tags just for fun. so hurry on over to the chuckwagon, pardner.
Some like it hot!
Jo Ann & Vickie