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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 8 |
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This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. It's quick, easy and tastes great, says Lori Weber of Wentzville, Missouri. It's a family favorite that we enjoy with corn bread, she adds. Ingredients:
3/4 pound boneless skinless chicken breasts, cubed |
1 medium onion, chopped |
1 tablespoon canola oil |
1 garlic clove, minced |
1-1/2 cups water |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn |
1 can (4 ounces) chopped green chilies |
1 to 2 teaspoons chicken bouillon granules |
1 teaspoon ground cumin |
Directions:
1. In a large skillet, saute chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients.
2. Cover and cook on low for 5-6 hours or until chicken is tender. Yield: 8 servings (2 quarts).
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