Throw Together Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
## 1 lb light red kidney beans- dry, 13 serving # 2 Yellow Peppers (bell peppers)# *Green Chili Peppers, canned, .5 cup # Onions, raw, 1 cup, chopped # Chicken Thigh, 6 unit (yield from 1 lb ready-to-cook # Thyme, ground, 1 tsp # Parsley, dried, 1 tbsp # Pacific Natural Foods Natural Free Range Chicken Broth, 4 cups # Carrots, raw, 2 cup, grated # Pepper, black, 1 tsp # *Ground Mustard, 0.25 tsp
boil beans for 2 hours.
Drain and add beans to crockpot.
Chop and dice veggies to your liking then add to crockpot.
Pour in broth and tomato puree. ( the items mentioned were the closest I could get because we can our own from our garden/farm)
Add seasonings.
Stir together put crockpot on med and let cook about 6 hours. Cut up the chicken thigh using kitchen scissors a few hours before serving. If it seems to thin you can also leave the lid off for the last few hours.
This is great served over brown rice with a salad.
Number of Servings: 15
Recipe submitted by SparkPeople user GARRINGER9.
Drain and add beans to crockpot.
Chop and dice veggies to your liking then add to crockpot.
Pour in broth and tomato puree. ( the items mentioned were the closest I could get because we can our own from our garden/farm)
Add seasonings.
Stir together put crockpot on med and let cook about 6 hours. Cut up the chicken thigh using kitchen scissors a few hours before serving. If it seems to thin you can also leave the lid off for the last few hours.
This is great served over brown rice with a salad.
Number of Servings: 15
Recipe submitted by SparkPeople user GARRINGER9.
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 1.1 g
- Cholesterol: 13.6 mg
- Sodium: 861.0 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 8.5 g
- Protein: 13.8 g
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