Slow cooker chicken chilli with beans

    (58)
    7 hours 50 min

    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.


    45 people made this

    Ingredients
    Serves: 8 

    • 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
    • 400g passata
    • 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
    • dash salt
    • 1 pinch cayenne pepper
    • 1/2 green peppers, diced
    • 1/2 red pepper, diced
    • 1/2 yellow pepper, diced

    Method
    Prep:20min  ›  Cook:3hr35min  ›  Extra time:3hr55min  ›  Ready in:7hr50min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews & ratings
    Average global rating:
    (58)

    Reviews in English (50)

    by
    72

    An excellent twist on an old favorite. I shortened the cooking time by 2 hrs by using canned black & great northern beans and mixing everying in a stock pot on my stovetop. My gut also told me the 1/2 cups brown sugar was way too much, so I reduced the amount to 1/4 (not packed). It's still sweeter than most chilies but adding the vinegar and spices tones this down quite a lot. My husband loved this and I will definitely make this again.  -  01 Jun 2009  (Review from Allrecipes US | Canada)

    by
    37

    My family loves this recipe and I took 2nd place in a chili cookoff. I altered the recipe a little adding only 1 1/2 tablespoons each of chili powder, cumin and cilantro.  -  27 Dec 2009  (Review from Allrecipes US | Canada)

    by
    23

    this turned out pretty good, I too cut the sugar down to 2 Tablespoons instead of 1/2 cup and I wanted a faster version so I used canned beans,I will make this again.  -  26 Aug 2009  (Review from Allrecipes US | Canada)

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