Red, White and Blue Chili

Name: Red, White and Blue Chili
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings (about 2 quarts).
Ingredients: 1 medium green pepper, diced; 1/4 cup diced onion; 1 tablespoon canola oil; 2 garlic cloves, minced; 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained; 2 cans (14-1/2 ounces each) chicken broth; 2 cups shredded cooked chicken; 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained; 1 can (16 ounces) kidney beans, rinsed and drained; 1 envelope chili seasoning; 1 tablespoon brown sugar; 1 teaspoon salt; 1/4 teaspoon pepper; Blue tortilla chips

Instead of the usual picnic fare, I surprised family and guests with this mild-flavored dish one Independence Day. They were delighted with the blue tortilla chips and colorful chili. —Dotty Parker, Christmas Valley, Oregon

Ingredients

1 medium green pepper, diced
1/4 cup diced onion
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cups shredded cooked chicken
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 envelope chili seasoning
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon pepper
Blue tortilla chips

Directions

In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips.