Chicken chili with carrots, black and navy beans
This easy, fresh tasting, crock pot chili can be started at lunch and ready for dinner. Black and navy beans as well as carrots and cilantro give it a southwestern chicken flavor.
Chicken, carrot, black and navy bean chili recipe:
- Cooking spray of your choice
- 1/2 to 1 lb boneless chicken (4 thighs or 2 breasts)
- 1 cup carrot cleaned and cut to 1/2 to 1″ length rounds
- 3 cloves minced garlic
- 1/2 medium onion diced
- 1 small can diced green chilies
- 2 dried chilies chopped fine (New Mexico or Cali work)
- 1 Tbsp chopped or dried parsley
- 1 Tbsp chopped or dried cilantro
- 1 Tsp ground coriander
- 1 Tsp smoke paprika (or regular)
- 2 Tbsp of your favorite hot sauce (Valentina Yellow Label for us)
- 1/4 Tsp ground red cayenne pepper (optional)
- 1 Tsp sea salt (or salt to taste)
- Squeeze of lime juice (fresh or bottle)
- 1 – 16 oz can diced tomatoes
- 1 – 16 oz can black beans (undrained)
- 1 – 16 oz can navy beans (undrained)
Spray inside of crock pot with cooking spray. Add chicken, carrots, onions, garlic, then all other ingredients sprinkled evenly, with the exception of the beans, tomatoes and lime juice (we will add these later). Set to high and cook 2 hours.
Add beans, including liquid and lime juice. Stir together well and break/shred chicken. Cook additional 1.5 hours on high or 2-3 on low, depending on when you want it done. It can’t be easily overcooked, but give it time for the carrots to get soft and the chicken to get very tender. Serves 2-4
by Ryan Mallory & Kerri Mallory
