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1lb chicken breast
2cups mirepoix
28oz tomato puree
2cans (45oz) beans (kidney, black)
1/2tbsp chili powder
1tsp salt
1/4tsp black pepper
Thaw chicken
Add all ingredients to slow cooker
Cook on low for 8 hours
1/4tsp paprika
1/2tsp ground cumin
1 bay leaf
1tsp salt
1tbsp olive oil
1cup green lentils
2cups mirepoix
14oz diced tomatoes
4cups vegetable broth
1cup water
Add all ingredients to slow cooker
Cook on low for 8 hours
1lb chicken breast
1 large onion
1cup baby shell pasta
14oz diced tomatoes
19oz drained kidney beans
1/2tsp salt
1/2tsp chili powder
1/4tsp ground cumin
1/4tsp black pepper
1 bell pepper
1cup shredded cheese
Thaw and dice chicken
Dice large onion
Add chicken and onion to large saucepan and begin frying, stir regularly
Bring 4cups of water to a boil in a pot
Add 1cup baby shell pasta to boiling water in pot
Cook pasta for 10 minutes
Drain pasta
When chicken is fully cooked, add pasta, diced tomatoes, kidney beans, salt,
chili powder, ground cumin, black pepper and diced bell pepper to saucepan
Continue cooking ingredients in saucepan until most of the liquid has evaporated
Add contents of saucepan into a greased casserole dish (we use coconut oil to grease)
Sprinkle top with shredded cheese
Heat oven to 350ºF
Cover dish and cook in oven for 30 minutes
Uncover dish and cook for another 10 minutes
Enjoy!
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