A slow-cooked red chicken chili with kidney and black beans has a light, savory-sweet flavor because it's made with mango salsa, stewed tomatoes, and rice vinegar. It isn't too spicy for kids.
Preparation Time
25 mins
Cooking Time
4 hr
Total Time
4 hr 25 mins
Calories
212 Calories
Recipe Instructions
Step 1
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.
Ingredients
1 large onion, chopped
ground black pepper to taste
1 bay leaf
1 green bell pepper, chopped
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chili powder
1 (6 ounce) can tomato paste
2 tablespoons rice vinegar
1 teaspoon smoked paprika, or to taste
1 (15 ounce) can kidney beans, drained (retain half the liquid)
1 (15 ounce) can black beans, drained (retain half the liquid)
0.5 teaspoon salt
1.5 pounds skinless, boneless chicken meat, cut into bite-size pieces
