Barbecue Chicken Chili

Prep Time
19 min
Cook Time
300 min
Recipe Details
  • 1 pound(s) uncooked ground chicken breast
  • 1 large uncooked onion(s), chopped
  • 1 medium green pepper(s), seeded and chopped
  • 3 clove(s) garlic clove(s), chopped
  • 31 oz canned kidney beans, rinsed and drained
  • 15 1/2 oz canned pinto beans, rinsed and drained
  • 14 1/2 oz canned diced tomatoes
  • 12 oz chili sauce
  • 4 1/2 oz canned green chili peppers, diced
  • 1/4 cup(s) chili powder
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp molasses
  • 1 Tbsp packed brown sugar
  • 1 Tbsp ground cumin
  1. Place the chicken, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney and pinto beans, tomatoes, chili sauce, green chiles, chili powder, Worcestershire sauce, molasses, brown sugar, and cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly, 4–5 hours on high or 8–10 hours on low. Yields 1 1/4 cups per serving.
Dark-colored seasonings, such as molasses, brown sugar, and chili powder, compensate for the lack of browning of the meat before simmering.

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