About this recipe:In this chilli dish, chicken is used instead of beef. It's slow cooked with beans, peppers and various seasonings to create a delicious chilli dish. Serve with potatoes, rice or polenta.
6 skinless, boneless chicken breast fillets
1 (400g) tin kidney beans, undrained
1 (400g) tin pinto beans, undrained
1 (400g) tin black beans, undrained
2 onions, cut into chunks
1 green pepper, coarsely chopped
175g tomato puree
5 tablespoons dark brown soft sugar
2 tablespoons seasoned rice vinegar
1 tablespoon Chinese chilli black bean sauce
1/2 teaspoon sea salt
60g Cheddar cheese, grated
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:5hr › Ready in:5hr30min
Place the chicken breasts into a slow cooker and pour in the kidney beans, pinto beans, black beans, onions, green pepper, tomato puree, dark brown soft sugar, rice vinegar, chilli 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 chilli. Sprinkle the top of the chilli with Cheddar cheese and serve.
Seasoned rice vinegar is also known as sushi vinegar. It can be found in Chinese/Oriental speciality stores.