Chicken Chili with a Duo of Beans

Ingredients

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

Step 1

Bring a large pot of lightly salted water to a boil. Add the chicken and cook it until it’s no longer pink inside and the juices run clear, about 7 to 10 minutes. Once it’s cooked, drain the chicken and transfer it to your slow cooker.

Step 2

Heat some olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until they’re soft and fragrant, about 5 to 7 minutes. Then, scrape them into the slow cooker with the chicken.

Step 3

Add the black beans, great Northern beans, diced tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Give everything a good stir and cook on high for 3 to 4 hours until the beans are tender.

Step 4

About 20 minutes before it’s done, stir in the diced green, red, and yellow bell peppers. Let it cook a little longer so the peppers soften but still keep a bit of crunch. Then it’s ready to enjoy!