Chicken simmers with beans, onions and brown sugar to create a tasty, comforting dish for those cold winter days. Great in warm weather too!
Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours.
Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.
Per Serving: 263 calories; protein 25.3g; carbohydrates 30.5g; fat 4.8g; cholesterol 53mg; sodium 702mg.