|10 min||2 h||4|
|511 gm||Chicken breast, boneless, skinless|
|3 cup||Chicken broth (stock)|
|2 tsp||Chili powder|
|1 tsp||Cumin (ground)|
|1 cup||Diced tomatoes, canned|
|2 whole lime(s)||Lime juice (fresh)|
|2 cup||Red kidney beans, raw|
|2 tbsp||Turkey fat|
|1 medium||Yellow onion (diced)|
Brown your onions in 1 Tbsp. of the turkey fat.
Then add the tomatoes.
Cook these down, then add the spices.
Once the mixture is cooked down, pour it into a blender and puree the ingredients.
Next, brown your chicken breasts with the other Tbsp. of fat.
Brown each side of the breasts, then re-add your mixture to the pot.
Add 2 Tbsp. of lime juice to the mixture and slow cook for 3 to 4 hours.
While this is going on, add your beans, lime juice, and chicken broth to a pot.
Cook the beans over 3 to 4 hours, they are ready once you can easily press down on the beans.
Note, if you are using canned beans, you only need to cook them for 45 minutes to an hour.
Plate with some cheddar cheese and sour cream.