Chicken and Two Bean Chili Recipe - Allrecipes.com
Chicken and Two Bean Chili Recipe
  • READY IN ABOUT 4 hrs

Chicken and Two Bean Chili

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs 35 mins
  • READY IN

    3 hrs 55 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2009

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 the 1/2 cups brown sugar was way too much, so I reduced the amount to 1/4 (not packed). It's still sweeter than most chilies but adding the vinegar and spices tones this down quite a lot. My husband loved this and I will definitely make this again.

 
Most Helpful Critical Review
Mar 29, 2011

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 salivated at its chirping-in-the-crockpot-all-day aroma. Unfortunately, I couldn't get over the overwhelming tomato sauce taste. I followed the recipe exactly as written, w/ the exception of using fresh cilantro (1/4 c. finely-chopped) instead of dried, and reducing the brown sugar to 1/4 c. (Although should I make this again, I would probably drop it to 2 TB instead.) For all of the wonderful flavors that went into it, I just tasted what I could only describe as tomato soup w/ chicken and beans. It's a good recipe that just needs a few changes, such as less tomato sauce, or none at all (possibly a small can tomato paste and more chicken stock?) and definitely less brown sugar, to evolve into a great recipe.

 
Dec 29, 2009

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.

 
Aug 26, 2009

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.

 
Jan 20, 2010

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.

 
Apr 06, 2011

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 red wine vinegar, added 1tblspn dried oregano, instead of yellow pepper used a diced zucchini. Otherwise kept all other ingredients the same. I made this on the stove top and it was excellent. Served with shredded cheddar and some diced avacado. Really a very good chili. Thanks!

 
Feb 24, 2011

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 Rotel tomatoes, which are a little smaller, and only 3 T. of brown sugar. I can’t imagine using 1/2 cup! This turned out very well and we both liked it a lot. It’s very filling and a nice blend of flavors. I served mine with a dollop of sour cream and a sprig of fresh thyme.

 
Nov 09, 2010

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

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 813 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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