Finally, the perfect blend of spices – not so mild that you don’t know you are eating chili and not too spicy that your mouth feels on fire. Exchanging the traditional beef for chicken makes the dish lighter. To get the best flavor I softened and browned the onions and garlic and also seared the chicken pieces on all sides before putting them in the crock pot. If you can find a good quality chicken broth that makes a difference too.
1 tbsp. oil seasoned with sea salt and freshly ground black pepper
1 medium onion – chopped
2 large cloves of garlic – grated
2 chicken breasts – cut into bite-size pieces
1 x 15 oz. can of cannellini beans – drained and rinsed
1 x 15 oz. can of black beans – drained and rinsed
1 scant tbsp. chili powder
1 tsp. cumin
1/4 tsp. turmeric
3.5 oz. canned mild green chiles (they come roasted, peeled and diced and the brand was ‘La Preferida’)
1 1/2 cups chicken broth
Heat the seasoned oil in a skillet and when sizzling add the onion and let cook for a few minutes before adding the garlic. Continue cooking until nicely browned, stirring frequently. Then tip into the crock pot.
Place chicken pieces in the same skillet and sear until browned on all sides. Then place in the crock pot.
Add the rest of the ingredients to the crock pot and place on ‘high’ for 6 hours, stirring occasionally.
