Main Line Chicken Chili

I came up with recipe when I couldn’t find a chicken chili that my family really liked. The first batch I made was gone in minutes! Garnish with cheese, sour cream, corn chips, etc.

INGRIDIENT

1 ½ pounds skinless, boneless chicken meat, cut into bite-size pieces

1 (15 ounce) can kidney beans, drained (retain half the liquid)

1 (15 ounce) can black beans, drained (retain half the liquid)

1 large onion, chopped

1 green bell pepper, chopped

1 (6 ounce) can tomato paste

1 (14.5 ounce) can stewed tomatoes

½ cup mango salsa

2 tablespoons rice vinegar

1 bay leaf

1 teaspoon smoked paprika, or to taste

½ teaspoon salt

1 tablespoon chili powder

ground black pepper to taste

DIRECTION

Step: 1

Place the chicken meat, kidney beans with half their liquid, black beans with half their liquid, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, salt, chili powder, and black pepper into a slow cooker, and stir well to combine. Set the cooker to High, cover, and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.

NUTRITION FACT

Per Serving: 212 calories; protein 16.7g; carbohydrates 26g; fat 5.4g; cholesterol 35.9mg; sodium 747.1mg.

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