Ingredients
- 2 cans pinto beans one (drained)
- 2 stalks celery fine (chopped)
- 1 mozzarella cheese o (shredded)
- 1 onion fine (chopped)
- 1 carrot (shredded)
- 1 clove garlic (minced)
- 3/4 dry vermouth (white)
- 1/2 green pepper fine (chopped)
- 15 oz broth
- 1 1/4 pounds chicken (cooked boneless)
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons sauce (hot)
- 2 teaspoons chili powder
- 1 teaspoon cumin (ground)
- 1/2 teaspoon tabasco sauce
- 1 package chick peas (optional)
In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving.
