Chicken and Two Bean Chili Best Dishes

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Chicken and Two Bean Chili

"An awesome trade from the traditional red meat chili! I made this for my husband for the first time and he went back for seconds!"

Ingredients :

2 bird breasts, reduce into chunks
1 tablespoon olive oil
1/3 pink onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can first rate Northern beans, tired
2 (14.Five ounce) cans diced tomatoes with inexperienced chile peppers
1 (14 ounce) can tomato sauce
half of cup hen stock
1/2 cup brown sugar
1/2 cup frozen corn
1/4 cup white vinegar
3 tablespoons chili powder
3 tablespoons floor cumin
2 tablespoons dried cilantro
Dash of salt
1 pinch cayenne pepper
half green bell peppers, diced
half of red bell pepper, diced
1/2 yellow bell pepper, diced

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H55M

Fill a huge pot with lightly-salted water and produce to a boil. Boil the bird until not red inside the center and the juices run clear, 7 to 10 minutes. Drain the fowl and area in a gradual cooker.
Heat the olive oil in a skillet over medium warmth. Brown the onion and garlic within the hot oil, five to 7 minutes; scrape into the slow cooker.
Add the black beans, exceptional Northern beans, tomatoes with inexperienced chiles, tomato sauce, fowl inventory, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the gradual cooker. Cook on High till the beans are soft, 3 to four hours. Stir the diced green, purple, and yellow bell peppers into the chili and cook dinner another 20 minutes.

Notes :

Try the use of a Reynolds® sluggish cooker liner in your slow cooker for simpler cleanup.

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