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