21 Ingredient Chili Recipe

21 Ingredient Chili Slow Cooker Recipe by A Year of Slow Cooking

Directions

  • 2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)
  • 1 onion, diced
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can white cannellini beans, drained and rinsed
  • 1 (15-ounce) can corn (drained and rinsed)
  • 1 (15-ounce) can fire roasted tomatoes (whole can)
  • 1 (4-ounce) can diced green chiles
  • 1 medium sweet potato, peeled and grated
  • 1/2 cup spicy brown mustard
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 3 tablespoons chili powder
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 2 cups chicken broth

Ingredients

  1. Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.
  2. Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Stir very well and serve in a large bowl with your favorite chili toppings.
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