MEXICAN TWO BEAN CHICKEN CHILI

Mexican Two Bean Chicken Chili image

This is so easy and fun to add new items to.

Provided by Terry Alford

Time 1h15m

Number Of Ingredients 13

Ingredients

1 medium zucchini, chopped & set aside
1 can(s) 15 oz black beans, drained and washed
1 can(s) 15 oz pinto beans, drained and washed
2 can(s) 14 1/2 oz chicken broth
1 c frozen corn
1 jar(s) 16 oz salsa
1 can(s) 8 oz tomato sauce ( i double this in mine)
3 c shredded cooked chicken
1 tsp garlic salt
2 tsp chili powder
1 tsp ground cumin
1 tsp cilantro, dried
1 c shredded sharp cheese

Steps:

1. Dump everything in a large dutch oven pan. Bring to a boil and reduce to simmer for 30 min. (1 hour if placed in the oven on 375)
2. The 4 hour option on in a crock pot works well, but add zucchini at the half way mark.
3. Other options, I have added roasted red peppers and this was great! For more heat I have added pepper flakes.

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