Chicken and Two Bean Chili

Chicken breast chunks, black beans, and great Northern beans mingle with green, red, and yellow bell pepper in this tomato-based chili recipe.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 219 Calories

Ingredients

• ½ cup brown sugar
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ cup chicken stock
• ½ red bell pepper, diced
• 3 tablespoons chili powder
• 2 (14.5 ounce) cans diced tomatoes with green chile peppers
• 1 pinch cayenne pepper
• ¼ cup white vinegar
• 3 tablespoons ground cumin
• 1 (15 ounce) can black beans, drained
• ½ yellow bell pepper, diced
• ½ cup frozen corn
• 1 (14 ounce) can tomato sauce
• 1 (14.5 ounce) can great northern beans, drained
• 2 tablespoons dried cilantro
• ⅓ red onion, chopped
• 2 chicken breasts, cut into chunks
• Dash of salt
• ½ green bell peppers, diced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.