Chicken Chili

This is an interesting spin on the traditional tomato based chilis out there.



2 Cans Black Beans, drained and rinsed

2 Cans Great Northern Beans, drained rinsed

4 Boneless, skinless Chicken Breasts, diced

1 Red Onion, diced

1/3 C Diced Bell Pepper (I used a combination of red, yellow, orange)

1 C Diced Canned Tomatoes


1T Chili Seasoning

Salt and Pepper to taste

1/3 C Spinach, chopped small (Optional)

1 Oz. Dark Chocolate (optional)

1/2 C Sour Cream

1/2 C Milk

1 1/2 TCornstarch


-Place all ingredients in crock pot, but milk, sour cream, cornstarch, spinach.

-Cook low at least 6 hours or until chicken and beans are done, high about 4 hours.

-Add in spinach about 1 hour before chili is done.

-Make slurry (mix well), milk, sour cream and cornstarch.  Pour into chili about 30 minutes prior to serving.

-Great served with sour cream and cheese on top.  Can add cheese into chili if you desire.





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