Chicken Chili Black Beans Slow Cooker

Recipe

As with any good chili, this can be made ahead and reheated.

Yields: 8 servings

Prep Time: 0 hours 10 mins

Cook Time: 0 hours 30 mins

Total Time: 0 hours 40 mins

1/4 c. flour

1 tbsp. chili powder

1/2 tsp. oregano

1/2 tsp. cumin

2 lb. skinless, boneless chicken thighs, cut into 1/2-inch chunks

8 tsp. olive oil

8 scallions, thinly sliced

6 cloves garlic, finely chopped

2 carrots, thinly sliced

1 red bell pepper, cut into 1/2-inch squares

1 green bell pepper, cut into 1/2-inch squares

1/3 c. water

2 1/2 tsp. muscovado or dark brown sugar

1 1/2 tsp. unsweetened cocoa powder

1 tsp. salt

1/2 tsp. black pepper

2 c. chicken broth, store-bought or homemade

3 1/2 c. cooked red kidney beans

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On a sheet of waxed paper, combine the flour, chili powder, oregano, and cumin. Dredge the chicken in the flour mixture, shaking off and reserving the excess.
In a Dutch oven, heat 4 teaspoons of the oil over medium heat. Add half the chicken and cook until golden brown, about 4 minutes. Transfer the chicken to a plate. Repeating with the remaining 4 teaspoons oil and chicken.
Add the scallions and garlic to the pan and cook, stirring frequently, until tender, about 2 minutes. Add the carrots, bell peppers, and water. Cover and cook, stirring occasionally, until the carrots are tender, about 5 minutes.
Add the reserved flour mixture, the brown sugar, cocoa, salt, and black pepper, stirring to coat. Add the broth and bring to a boil over medium heat. Return the chicken to the pan, and stir in the beans. Reduce to a simmer, cover, and cook until the chicken is cooked through and the dish is full-flavored, about 15 minutes.

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