Most Popular Menu Chicken and Two Bean Chili

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Chicken and Two Bean Chili

"An splendid trade from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!"

Ingredients :

2 chook breasts, reduce into chunks
1 tablespoon olive oil
1/3 pink onion, chopped
three cloves garlic, minced
1 (15 ounce) can black beans, tired
1 (14.Five ounce) can high-quality Northern beans, tired
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14 ounce) can tomato sauce
half cup bird inventory
half of cup brown sugar
1/2 cup frozen corn
1/4 cup white vinegar
3 tablespoons chili powder
three tablespoons ground cumin
2 tablespoons dried cilantro
Dash of salt
1 pinch cayenne pepper
1/2 green bell peppers, diced
half purple bell pepper, diced
half yellow bell pepper, diced

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H55M

Fill a massive pot with gently-salted water and convey to a boil. Boil the bird until not crimson inside the middle and the juices run clean, 7 to 10 minutes. Drain the chook and place in a gradual cooker.
Heat the olive oil in a skillet over medium warmness. Brown the onion and garlic inside the warm oil, five to 7 minutes; scrape into the gradual cooker.
Add the black beans, notable Northern beans, tomatoes with inexperienced chiles, tomato sauce, hen stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the gradual cooker. Cook on High till the beans are soft, three to four hours. Stir the diced inexperienced, pink, and yellow bell peppers into the chili and prepare dinner some other 20 minutes.

Notes :

Try the use of a Reynolds® sluggish cooker liner on your sluggish cooker for less difficult cleanup.

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