Saturday, January 8, 2011

Slow Cooker Chicken & Bean Chili

Winter is in full swing here in Hoboken, so what's better on a cold and snowy night other than a big bowl of chili? Usually John makes the chili and we use small pieces of beef & pork or ground beef, no veggies other than beans. So to change it up and try my own version, I wanted to make a chili that had more vegetables and was a bit lighter and healthier. I think I succeeded, I only wish I made some more to freeze.

Adapted from a few different recipes at

3 Large Chicken Breasts cut in half - About 1 1/2 lbs
1 can Black Beans - undrained
1 can Kidney Beans light or dark - undrained
1 can Corn - 50% less sodium - undrained
1 can Diced Fire Roasted Tomatoes - undrained
1 6oz can of Tomato Paste
1 Green Pepper - Large Chunks
1 Red Pepper - Large Chunks
1 Onion - Large Chunks
2 Cloves Garlic - Minced
1/3 cup Brown Sugar
2 Tbsp Vinegar
1 Tbsp Vegetable Oil
1/2  Tsp Cayenne Pepper
1/2 Tsp Salt
Prep all of your vegetables and open all of your cans. Take out and plug-in your slow cooker, I have one that has 3 different size bowls so I chose the biggest 6 quart bowl. On the bottom of the bowl pour in the vegetable oil. This is just so that the chicken doesn't stick and burn to the bottom of the slow cooker. Add the cut up chicken.
Next begin pouring in all of your cans of beans, tomatoes and corn undrained. You will need all of the liquid from these cans because you are cooking slow and low. These juices will combine and thicken as the chili cooks making a nice base sauce. Next add all of the fresh vegetables. Give it a couple of stirs with a big serving spoon to mix all of the vegetables and beans. Try to leave most of the chicken on the bottom. Add the brown sugar, spices and vinegar. Mix again.
Put the top on and turn the slow cooker on HIGH for 1 hour so that the chicken has a chance to cook through. After the hour turn it to LOW for 4 to 6 hours. It will begin to smell amazing!! I was home for the day and I can't help but mettle so I stirred it a few times but if you are at work or out while this is cooking, don't worry about stirring. When it is done cooking take out the pieces of chicken and shred them using 2 forks, putting all of the chicken back into the pot as you finish. If you don't want to do this you can leave the big pieces and the person eating it can shred it on their own. Serve a few scoops in a bowl with whatever chili toppings you enjoy the best. I like shredded cheddar cheese and Tostitos Tortilla Scoops.
Enjoy!! - Nicole

1 comment:

  1. G'day! Looks warm and welcoming on a winter's day true!
    Who know chili could be made so simple, but tasty looking too!
    Cheers! Joanne
    Viewed as part of Food Friends Friday Chili Party


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