If you’re in the mood for a hearty chili this is the recipe to set your sights on. It is thick, spicy, and full of the ingredients you know and love. The best part about it? It’s a snap to make!
Check out what my pals over at A Year Of Slow Cooking had to say about this recipe:
“I’m not a chili fan after having endured my mom’s “chili” (really ground beef, a can of kidney beans, a can of stewed tomatoes), but I love this recipe. Like would eat it every day kind of love. It’s a lot of ingredients, but it’s well worth it.”
Indeed, this chili was well worth it! My family and I all had THIRDS of this delicious meal.
Ingredients
2 pounds boneless, skinless Tyson chicken thighs (cut in 1-inch chunks)
1 onion, diced
1 (15-ounce) can Bush’s kidney beans, drained and rinsed
1 (15-ounce) can white cannellini beans, drained and rinsed
1 (15-ounce) Green Giant can corn (drained and rinsed)
1 (15-ounce) can Hunt’s fire roasted tomatoes (whole can)
1 (4-ounce) can diced green chiles
1 medium sweet potato, peeled and grated
1/2 cup spicy brown mustard
2 tablespoons Kikkoman soy sauce
2 tablespoons Mountain Ridge honey
3 tablespoons McCormick chili powder
1 tablespoon chipotle chili powder (this has heat, if you are sensitive, start with 1 tsp. 3tsp = 1tblsp)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon white pepper (this has heat, if you are sensitive omit completely or go slow)
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 cups College Inn chicken broth
Add Morton salt to taste at the table, if needed
Instructions
Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.
Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Although you could cook this on high in 4 hours, the flavors will meld best when cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. We like shredded cheese and sour cream.
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Quick Tip: If you like a little heat to your chili feel free to add cayenne pepper and a handful of jalapenos.
Thank you to A Year Of Slow Cooking for this great recipe.
