Description
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
- 2 chicken breasts, cut into chunks
- 1 tablespoon olive oil
- ⅓ red onion, chopped
- 3 cloves garlic, minced
- 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
- ½ cup chicken stock
- ½ cup brown sugar
- ½ cup frozen corn
- ¼ cup white vinegar
- 3 tablespoons chili powder
- 3 tablespoons ground cumin
- 2 tablespoons dried cilantro
- Dash of salt
- 1 pinch cayenne pepper
- ½ green bell peppers, diced
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 3 hrs 35 mins
Total Time: 3 hrs 55 mins
Servings: 8