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Chicken and Two Bean Chili
Chicken and Two Bean Chili
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Prep Time:
20 minutes
Cook Time:
215 minutes
Total Time:
235 minutes
Colorful chili with chicken breast, black beans, great Northern beans, and a medley of bell peppers in a tasty tomato sauce.
Ingredients:
  • 2 chicken breasts, cut into chunks
  • 0.33333334326744 red onion, chopped
  • 1 (15 ounce) can black beans, drained
  • 1 (14.5 ounce) can great Northern beans, drained
  • 2 (14.5 ounce) cans diced tomatoes with green chile peppers
  • 1 (14 ounce) can tomato sauce
  • 0.5 cup chicken stock
  • 0.5 cup frozen corn
  • 0.25 cup white vinegar
  • 3 tablespoons chili powder
  • 3 tablespoons ground cumin
  • 2 tablespoons dried cilantro
  • Dash of salt
  • 1 pinch cayenne pepper
  • 0.5 green bell peppers, diced
  • 0.5 red bell pepper, diced
  • 0.5 yellow bell pepper, diced
Instructions:
  • Fill a large pot with lightly salted water and bring it to a boil. Cook the chicken until no longer pink in the center and the juices run clear, about 7 to 10 minutes. Drain and transfer the chicken to a slow cooker.
  • In a skillet over medium heat, sizzle the olive oil then caramelize the onion and garlic for 5 to 7 minutes. Transfer this flavorful mix into the slow cooker.
  • Combine 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 in the slow cooker. Cook on High for 3 to 4 hours until beans are tender. Finally, stir in diced green, red, and yellow bell peppers and cook for another 20 minutes. Enjoy your delicious chili!

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