13-Bean Chicken Chili

⏱ 390 mins 🍽 12 1 cup, 12 serving(s) 🏷 Whole Chicken

This robust chicken chili is a fantastic creation, born from a spontaneous kitchen experiment. It combines a 13-bean soup mix with tender roasted chicken, sweet corn, and a rich tomato base, all slowly simmered with green peppers, garlic, and onion. The result is a deeply flavourful and satisfying dish, perfect for serving over rice. It makes a generous quantity, ideal for feeding a crowd or enjoying leftovers.

13-Bean Chicken Chili

Ingredients

  • 2 cups 13 bean soup mix
  • 2 cups rice, cooked
  • 1 (15 1/4 ounce) can sweet whole kernel corn, drained
  • 1 -3 tablespoon chicken bouillon (better than bouillon brand)
  • 2 large green peppers, chopped
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 1 -2 tablespoon chili powder (good quality)
  • 1 (12 ounce) can tomato paste
  • 1 -3 tablespoon salt (optional)
  • 1 small whole chicken, roasted (most grocery stores will let you buy one for $5)

Method

  1. Soak the beans overnight.
  2. The next day, drain the beans and transfer them to a slow cooker.
  3. Carve the roasted chicken into bite-sized pieces and add them to the pot, discarding any skin, bones, or undesirable bits.
  4. Place the minced garlic, chopped onion, chopped green peppers, tomato paste, and drained corn into the slow cooker.
  5. Pour in enough water to cover the ingredients, noting you may need to top it up during cooking.
  6. Stir in the dry spices, beginning with the smallest suggested amounts as you can adjust later.
  7. Cook the mixture on a low setting for about 5 hours. Feel free to add more spices and let it simmer longer for extra flavour.
  8. Once cooking is complete, stir in the cooked rice. Turn off the slow cooker and allow the chili to cool slightly.
  9. Serve it alone or with accompaniments like sour cream, corn chips, or cornbread.

Nutrition (per serving)

Sodium394800 mg

Recipe details

CategoryWhole Chicken
AuthorLlamatron