THE RECIPE JOURNAL · Main Course
Hearty Chicken and Two Bean Chili
This comforting chili is packed with tender chicken and a blend of two hearty beans, making it perfect for cozy nights. It's easy to make and full of rich, satisfying flavors that everyone will love.
FROM THE KITCHEN • Hearty Chicken and Two Bean Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of lightly salted water to a boil. Cook the chicken in the boiling water until it’s no longer pink inside and the juices run clear, about 7 to 10 minutes. Once done, drain the chicken and transfer it to your slow cooker.
02
Step 2
Next, heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking them until they’re soft and slightly browned, around 5 to 7 minutes. Scrape this mixture into the slow cooker with the chicken.
03
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 a pinch of cayenne pepper to the slow cooker. Give everything a good stir, then cover and cook on High for 3 to 4 hours, until the beans are nice and tender.
04
Step 4
About 20 minutes before the chili is done, stir in the diced green, red, and yellow bell peppers. Let everything cook together until the peppers soften a bit, then it’s ready to serve.
Why you’ll love it
This chili is warm and filling, perfect for cold days or when you need a comforting meal. The combination of chicken and two types of beans adds plenty of protein and fiber. It’s easy to make and packed with bold flavors that everyone will enjoy.
How to serve
Serve the chili topped with shredded cheese, sour cream, and chopped fresh cilantro. It goes well with warm cornbread, tortilla chips, or over a bed of rice. A side salad or steamed vegetables can add a fresh balance to the meal.
Storage & leftovers
Let the chili cool completely before storing it in an airtight container. It keeps well in the fridge for up to four days. You can also freeze portions for up to three months; just thaw overnight in the fridge before reheating gently on the stove.
