Ingredients
- 8 ounces cage-free boneless chicken breasts, cubed
- 8 ounces ground lean poultry
- 3/4 cup canned small black beans
- 3/4 cup canned great Northern white-colored beans
- 4 cups no-sodium/MSG chicken or vegetable broth
- 2 cups canned organic low-sodium tomato sauce
- 1 cup canned no-sodium stewed tomato plants
- 1/4 cup lime juice
- 3/4 cup chopped celery
- 3/4 cup corn (frozen, canned or fresh)
- 1/2 eco-friendly bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 fresh jalapeno, minced
- 1/2 cup chopped yellow onion
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic clove, chopped
- two tablespoons chili powder
- 2 teaspoons ground cumin
Directions
Put the chicken and poultry inside a large saucepan over medium heat and prepare until slightly browned. Increase a 4-quart slow oven combined with the beans, broth, tomato sauce, stewed tomato plants, lime juice, celery, corn, peppers, jalapeno, onions, cilantro, garlic clove, chili powder and cumin. You are able to prepare on high for any faster chili that'll be ready in 3 hrs. Or else you prepare on low for six hrs. Set the dial, enjoy your entire day and are available the place to find a proper meal.
This recipe was produced with a contestant throughout a cooking competition. The Meals Network Kitchens haven't tested it for use at home, therefore, we can't make any representation regarding the results.
Recipe thanks to Chelsie Johnson, 2012