Main Line Chicken Chili

Main Line Chicken Chili

18
PennPitstop 3

"I came up with recipe when I couldn't find a chicken chili that my family really liked. The first batch I made was gone in minutes! Garnish with cheese, sour cream, corn chips, etc."

Ingredients

4 h 25 m {{adjustedServings}} servings 212 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken meat, kidney beans with half their liquid, black beans with half their liquid, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, salt, chili powder, and black pepper into a slow cooker, and stir well to combine. Set the cooker to High, cover, and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.

Footnotes

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

18
  1. 22 Ratings

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Very good, and a very unique recipe. I already had cooked leftover chicken and was using freshly cooked beans, so I skipped the crockpot method and went stove top instead. Followed the recipe ex...

Delicious! Great flavor combinations and perfect blend of spicy and sweet. I didn't do the slow cooker version since I had left-over baked mango-marinated chicken breasts to use up. Substituted ...

Great chili. Not much kick to it, but I just add tobasco sauce after the fact since others in the family don't like things too spicy.