“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.” - by PennPitstop
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 212 cal
- 11%
- Fat
- 5.4 g
- 8%
- Carbs
- 26 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (15)
Rate This Recipe
"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 exactly ..." See morein every other way and wouldn't change anything. I used home made mango salsa- 'Nicole's Mango Salsa' from this site. This recipe is not spicy hot though, so add in jalapeno's if you like it hot. Shredded Monterey Jack cheese, tortilla chips, green onions and sour cream to top finished it perfectly. Well done on your very original recipe, Mary. Thank you!"
Kayceen
"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 pinto ..." See morebeans for the kidney beans and skipped the rice vinegar. We both loved it."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
