Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

Sauté:

• 1 lb chicken cubed (or Healthy Choice ground beef)
• 1 cup onions, diced
• 4 oz bell pepper, chopped
• 2 cloves garlic

Cook chicken, onions, bell pepper, and garlic until done.

• 14 oz can Pinto beans
• 14 oz Trappey® pinto beans with jalapeno peppers
• 1 cab Rotel® tomatoes, diced
• 1 large can stewed tomatoes, chopped
• 2 small cans tomato sauce
• 1 large can white hominy, drained
• 1 large can yellow whole kernel corn
• 4 cup water
• 1 Tbsp chili powder
• 1/2 Tbsp onion powder
• 1/2 Tbsp cumin
• Red or cayenne pepper to taste

Mix remaining ingredients and bring to boil, then simmer for 1 hour. Let stand 3 to 4 hours before serving for improved flavor.

Serves 8 (2 cups servings; 2 meat, 2 bread, 1 vegetable, 1 fat (beef) exchanges).

---

---

---

---