Down and Dirty Bachelor Green Chili Stew
~ adapted from Doug Graham ~
Soften and lightly brown chopped yellow onion in olive oil and a pat of butter. Add chopped carrots, then diced (peelings left on) golden potatoes. Season with Grill Mates Fiery 5 Pepper, coarse salt, and Worcestershire Ground Black Pepper Blend. Stir in 11 ounces canned green chilies, 9.75-ounce can Swanson White & Dark Premium Chunk Chicken, and 32 ounces chicken broth. Bring to a boil, turn down to a simmer, cooking tender through the vegetables. Allow liquid to cook into potatoes. Add water three-fourths of the way through cooking time if need be. The green chilies dissolve into the broth, making this an added plus, a very good stew.
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