How to make 3 Bean Chicken Corn Chili

For Best results use a large size crockpot on high heat setting until chili is finished.

You will need:

2 – 2.5 lbs  Bonless Skinless Chicken Breast (trimmed of fat)

1- 15oz. can Corn

2- 15 oz. cans Black Beans

1-15 oz. can Dark Red Kidney Beans

1- 15 oz. can Small Red Beans

1-15 oz. can Diced Tomatoes

1 can Crushed Tomatoes

2 packet of Chili Seasoning mix

1 Red Pepper

2 Green Peppers

2 Yellow or Spanish Onions

2 Tsp. Franks Red Hot Sauce

1 Tsp. Chili Powder

Salt and Pepper:  to Your Liking

Start off by getting the chicken into the crockpot.  Cook chicken in crock on high heat and sprinkle about ¼ packet of seasoning on top. Add a little salt and pepper, and let chicken cook.

While waiting for chicken to cook, we can prepare the peppers and onions.  Start by rinsing off the veggies.  It is best to slice all around the same size. (about the size of a dime)

Take one half of the veggies and put the other half aside in a bowl.  Use a knife to chop  the one half a bit smaller and add it right to the chicken in the crock.

 Next, add the other half of veggies that were set aside into a nonstick skillet pan.  Add about  1/8 Cup water and cook stovetop on medium heat, stirring occasionally.  Do not overcook the veggies. Remove from heat when they start to get soft, cover and set aside.

Wait about an hour until chicken is cooked enough to where it is falling apart or can be easily broken up.  Break up/ shred chicken with a fork. 

After the chicken is cooked add the peppers and onions that were set aside and the diced and crushed tomato, also the rest of the first packet of seasoning and Franks Red Hot sauce.  Let cook for about 45 mintues.

Open and drain corn and beans. 

Now add all beans and corn and last packet of seasoning. STIR WELL 

Cook for another 30 minutes and taste.   If needed add seasoning to your liking, and stir.

Taste and enjoy!

To top it off:  I always shred some extra sharp block cheddar cheese on top.