BBQ CHICKEN CHILI
2 pounds boneless chicken, cut into ½-inch
cubes
2 cans (15 ounces each) black beans, drained
and rinsed
1 can (15 ounces) pinto beans, drained
and rinsed
2 cans (14.5 ounces each) diced tomatoes with
green chilies, undrained
1 can (8 ounces) tomato sauce
¾ cup SVENS BBQ SAUCE (original)
2 Tbls cider vinegar
2 Tbls chili powder
½ Tbl cayenne pepper
1. Prehead oven to 350 F
2. Thaw chicken, trim visible fat, cut into ½-inch cubes
3. Combine all ingredients into baking dish; mix well
4. Cover and bake for 45-60 minutes, until chicken is cooked thoroughly
Option: serve with shredded cheese and sour cream
Laura and Chris from Champlin