A black bean chilli stewed with hearty garden vegetables, mixed peppers and tender chunky chicken pieces.
Slow-Cooker Chicken Chilli Stew
Ingredients Makes: 8 servings
2 cups black beans, uncooked ~or~ 2 large cans of black beans, rinsed
5 cups plain stewed tomatoes ~or~ 3 cans of diced tomatoes *
1 tsp cumin
1 tsp paprika
2 to 3 bay leaves
1 Tbsp honey
3 carrots, peeled and sliced
3 celery, sliced
1 1/2 bell peppers, diced
1 Tbsp extra-virgin olive oil
2 onion, diced
3 garlic cloves, minced
2 to 3 chili peppers, finely diced ~or~ 2 Tbsp chili powder
3 chicken breasts, cut into 1-inch pieces
1/3 tsp sea salt
black pepper to taste
Prepare black beans. If preparing black beans from dried beans, soaking them for several hours or overnight will help to reduce the cooking time. Simply rinse the beans in cool running water and then soak them in a large sauce pot filled with purified water overnight. For every 2 cups of dried beans soak them in at least 8 cups of water; the beans should double in size.
The cooking time of the beans will vary depending on the freshness of the beans and how long they were soaked. Cook the black beans in fresh purified water for 40 minutes to 1 hour or until they are soft and can be squished easily between two spoons. The beans can be seasoned by adding a chopped shallot, a bay leaf and cilantro to the cooking water. When the beans are cooked, drain the water using a colander and rinse the beans with fresh cool water then transfer to a bowl.
If using prepared canned black beans, simply rinse the beans until the water runs clear and set aside.
Prepare the slow cooker. Turn the slow cooker to high and then add the stewed tomatoes and the prepared black beans. Next add the seasonings such as the chilli powder if not using fresh chilli peppers; as well the cumin, the paprika, the bay leaves, sea salt and black pepper. To sweeten the chilli just a little, also add a tablespoon of honey. Give the tomato and bean mixture a stir to combine and then cover with a lid.
Slice and dice the vegetables. Dice the onion and then set aside in a small bowl. Mince the garlic cloves and finely dice the chilli peppers and then set aside in their own bowl. Peel and slice the carrots, slice the celery and dice the bell peppers and also set aside in their own bowl.
Sauté onion, garlic and chilli peppers. In a skillet or non-stick frying pan over medium-low heat add a tablespoon of olive oil and the diced onion. Cook the onion for about 5 minutes, stirring occasionally to prevent burning. When the onions have become transparent, add the minced garlic cloves and the finely diced chilli peppers. Cook for about 1 minute longer and then add the mixture to the slow cooker mixture.
Add the sliced and diced vegetables to slow cooker. Now is a good time to add the sliced and diced carrots, celery and bell peppers to the slow cooker mixture. Give the ingredients a stir to combine the cover again with the lid.
Prepare the chicken. Cut fresh chicken breasts into 1-inch pieces for chunky chicken pieces. In a skillet over medium high heat, cook chicken for about 2 minutes then flip over and cook chicken for 2 minutes on the other side. The chicken should have a lightly browned jacket but not fully cooked in the center. Remove chicken from heat and cover to keep warm. The internal heat will continue to cook the chicken without overcooking it, keeping it moist. After about 7 minutes add the chicken to the slow-cooker and stir to evenly combine ingredients.
Allow the chicken chilli stew to cook for about 15 minutes before giving the stew a taste test to allow flavours to combine. Add any sea salt or other seasonings to suit personal tastes. Cook the chicken chilli stew in medium heat for an additional 40 to 60 minutes or until the vegetables are all cooked through before serving. Enjoy!
Recipe shared by: J. Marshall
* Try our Plain Stewed Tomatoes recipe here!
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