“An awesome change from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!” - by Ash and Steve
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 219 cal
- 11%
- Fat
- 3.8 g
- 6%
- Carbs
- 37.6 g
- 12%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"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 the 1..." See more/2 cups brown sugar was way too much, so I reduced the amount to 1/4 (not packed). It's still sweeter than most chilies but adding the vinegar and spices tones this down quite a lot. My husband loved this and I will definitely make this again."
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