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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

219 calories; 3.8 g total fat; 15 mg cholesterol; 813 mg sodium. 37.6 g carbohydrates; 12.2 g protein; Full Nutrition


Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2009
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. Read More
(38)

Most helpful critical review

Rating: 1 stars
10/15/2018
Two cans of Tomato sauce this much sugar and vinegar is barbecue sauce with beans. If you re from the south west you will think this is soup not chili. Read More
67 Ratings
  • 5 star values: 44
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
06/02/2009
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. Read More
(75)
Rating: 5 stars
12/29/2009
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. Read More
(38)
Rating: 4 stars
08/26/2009
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. Read More
(25)
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Rating: 3 stars
03/29/2011
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. Read More
(18)
Rating: 5 stars
04/06/2011
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! Read More
(18)
Rating: 5 stars
01/20/2010
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. Read More
(13)
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Rating: 5 stars
02/24/2011
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. Read More
(8)
Rating: 5 stars
11/09/2010
this is the best chili I have ever tasted.I won 2nd place in a chili cook off Read More
(8)
Rating: 5 stars
01/25/2010
This soup was wonderful! As suggested I cut back on the brown sugar and used 1/4 or a little less. Great leftover too! Read More
(7)