Chicken and Two Bean Chili

Chicken and Two Bean Chili

24
Ash and Steve 1

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

3 h 55 m servings 219 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 813 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  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.
  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

24
  1. 26 Ratings

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Most helpful positive review

An excellent twist on an old favorite. I shortened the cooking time by 2 hrs by using canned black & great northern beans and mixing everying in a stock pot on my stovetop. My gut also told me...

Most helpful critical review

Chicken Two Bean Chili Haiku: "Crestfallen chili. Tomato sauce overload. Needed several tweaks." I had such high hopes for this chili, especially since upon walking in the door from work, I sali...

An excellent twist on an old favorite. I shortened the cooking time by 2 hrs by using canned black & great northern beans and mixing everying in a stock pot on my stovetop. My gut also told me...

My family loves this recipe and I took 2nd place in a chili cookoff. I altered the recipe a little adding only 1 1/2 tablespoons each of chili powder, cumin and cilantro.

this turned out pretty good, I too cut the sugar down to 2 Tablespoons instead of 1/2 cup and I wanted a faster version so I used canned beans,I will make this again.

I tried this recipe the other night for the first time replacing the canned ingredients for fresh one and ground chicken instead of chunks. I can't believe how simple and amazing this recipe is.

These are the changes I made to make this a five star ....Used a pound of extra lean ground chicken, one 14oz can of fire roasted, one 28oz can crushed tomatoes, 2tblspns brown sugar, 1tblspn ...

Chicken Two Bean Chili Haiku: "Crestfallen chili. Tomato sauce overload. Needed several tweaks." I had such high hopes for this chili, especially since upon walking in the door from work, I sali...

I followed this recipe pretty closely. I changed the process by sautéing my chicken and then making the rest of the recipe on the stovetop rather than using my crock pot. I used two cans of Ro...

this is the best chili I have ever tasted.I won 2nd place in a chili cook off

This soup was wonderful! As suggested, I cut back on the brown sugar and used 1/4 or a little less. Great leftover, too!