Chicken and Two Bean Chili

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 219 calories; protein 12.2g; carbohydrates 37.6g; fat 3.8g; cholesterol 14.7mg; sodium 813.1mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.