Chicken and Two Bean Chili

Chicken and Two Bean Chili

22
Ash and Steve 1

"An awesome change from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!"

Ingredients

3 h 55 m servings 219 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 813 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
  2. Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
  3. Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

22
  1. 24 Ratings

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An excellent twist on an old favorite. I shortened the cooking time by 2 hrs by using canned black & great northern beans and mixing everying in a stock pot on my stovetop. My gut also told me...

My family loves this recipe and I took 2nd place in a chili cookoff. I altered the recipe a little adding only 1 1/2 tablespoons each of chili powder, cumin and cilantro.

this turned out pretty good, I too cut the sugar down to 2 Tablespoons instead of 1/2 cup and I wanted a faster version so I used canned beans,I will make this again.