Description
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
- 1 ½ pounds skinless, boneless chicken meat, cut into bite-size pieces
- 1 (15 ounce) can kidney beans, drained (retain half the liquid)
- 1 (15 ounce) can black beans, drained (retain half the liquid)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can stewed tomatoes
- ½ cup mango salsa
- 2 tablespoons rice vinegar
- 1 bay leaf
- 1 teaspoon smoked paprika, or to taste
- ½ teaspoon salt
- 1 tablespoon chili powder
- ground black pepper to taste
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 4 hrs
Total Time: 4 hrs 25 mins
Servings: 8