3 Bean Chicken Chili
This comforting chicken chilli combines shredded chicken with black, pinto, and red beans in a spiced tomato sauce. It is prepared simply in a slow cooker, requiring just a few hours of hands-off cooking. The result is a flavourful, protein-rich dish ideal for serving over steamed rice. Customise your bowl with toppings like sour cream, cheese, jalapeños, or hot sauce for a complete meal.
Ingredients
- 2 cups cooked chicken, shredded
- 10 ounces rotel
- 15 ounces black beans
- 15 ounces pinto beans
- 15 ounces red beans (or kidney beans)
- 29 ounces tomato sauce (I use Hunt's)
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon dried cilantro
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon adobe all-purpose seasoning
- 3 teaspoons dried onion flakes
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Method
- Place all the listed ingredients into a slow cooker.
- Put the lid on and set the cooker to high for 2-3 hours, or choose the low setting for 5-6 hours. Remember to give it a stir now and then.
- Dish it up over portions of steamed rice, adding a dollop of sour cream and a sprinkle of shredded cheddar cheese.
- For extra flavour, consider garnishes such as jalapeños, chopped raw onion, or a dash of your favourite hot sauce.
Nutrition (per serving)
Sodium864400 mg
Recipe details
CategoryChicken
Authorfloridagirlatlast
