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Servings Per Recipe: 6
Amount Per Serving
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In a Dutch oven, add the oil and brown the chicken until it is cooked through and there is no pink. Add the onions, garlic and chili powder and stir for about 2-3 minutes. Add in the beans, tomatoes, spinach, tomato paste and water and mix well.
Reduce heat to low and simmer covered for 2 hours, stirring every 30 minutes or so to make sure it's not sticking to the bottom.
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