Monday, November 20, 2023

# 21 Ingredient Chili # chicken

Crockpot Monday: 21 Ingredient Chili

21 Ingredient Chili:


2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)

1 onion, diced

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can white cannellini beans, drained and rinsed

1 (15-ounce) can corn (drained and rinsed)

1 (15-ounce) can fire roasted tomatoes (whole can)

1 (4-ounce) can diced green chilies

1 medium sweet potato, peeled and grated

1/2 cup spicy brown mustard

2 Tablespoons soy sauce

2 Tablespoons honey

3 Tablespoons chili powder

1 Tablespoon chipotle chili powder 

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 teaspoon white pepper 

1 teaspoon oregano

1 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon cloves

2 cups chicken broth



Put the chicken into the bottom of your cooker. Add the diced onion, canned beans, tomatoes, chilies, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices. Pour in the chicken broth.

 Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. This will taste best if cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. 

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