About this recipe:A delicious change to the traditional chilli con carne. Chicken, garlic, red onion, black beans, cannellini beans, tomatoes, sweetcorn, peppers and seasonings are cooked together in a slow cooker. Enjoy with rice or a side of corn bread.
Ash and Steve
2 chicken breasts, cut into chunks
1 tablespoon olive oil
1/3 red onion, chopped
3 cloves garlic, finely chopped
1 (400g) tin black beans, drained
1 (400g) tin cannellini beans, drained
2 (400g) tins chopped tomatoes with chillies
125ml chicken stock
110g dark brown soft sugar
75g frozen sweetcorn
4 tablespoons malt vinegar
3 tablespoons chilli powder
3 tablespoons ground cumin
2 tablespoons dried coriander
1 pinch cayenne pepper
1/2 green peppers, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
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Method Prep:20min › Cook:3hr35min › Extra time:3hr55min › Ready in:7hr50min
Fill a large pot with lightly-salted water and bring to the boil. Boil the chicken until no longer pink in the centre and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
Heat the olive oil in a frying pan over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
Add the black beans, cannellini beans, tomatoes with green chillies, passata, chicken stock, dark brown soft sugar, sweetcorn, vinegar, chilli powder, cumin, coriander, salt and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red and yellow peppers into the chilli and cook another 20 minutes.