Six Bean Chicken Chili

I know, I know, I know. I've seriously dropped the ball here at The Candid Kitchen since I started my new job. That doesn't mean I've stopped cooking!  I've just been adjusting to the new job (loving it, by the by), moving and unpacking...and setting up my new kitchen!!

I put this gem of a slow-cooker chili together for my first mini-dinner party a week or so ago. It was amazing (and I'm thoroughly enjoying the leftovers!), so I figured I better share.

 (Disclaimer: this photo only pictures Six Bean Chicken Chili with two beans)

Six Bean Chicken Chili (serves 6-8)

• 1 lb ground chicken breast (you can usually find it at a meat market if it's not at your grocery store)
• 1 (15-16oz) can each of: black beans, chili beans, kidney beans, cannellini beans, white northern beans, and pinto beans
• 1 carton (16 oz) of low-sodium chicken stock
• 1 red onion (minced)
• 5 cloves garlic (peeled and minced)
• 1 bunch green onions (chopped)
• 1 large red bell pepper (minced)
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Louisiana hot sauce
• 1 Tbsp olive oil
• 2 tsp. cornstarch (as a thickening agent)
• To taste: freshly ground black pepper, chili powder, dried basil, cumin, red pepper flakes

1.  Heat olive oil in a skillet; add minced red onion and half of the garlic. Saute until fragrant.
2.  Cook chicken with olive oil, onion, and garlic until browned. Break into small pieces.
3.  Add Worcestershire, Louisiana hot sauce, and approximately 1 tsp each of pepper and basil.
4.  Drain and rinse beans.
5.  In a large (4 qt.) Crock Pot, combine beans, chicken, chicken stock, bell pepper, green onion, and the rest of the garlic. Add 1 to 2 tsp each of chili powder, dried basil, and cumin, and 1/2 tsp red pepper flakes.
6.  Add cornstarch, if desired, to thicken.
7.  Cook 6-8 hours on low. Add black pepper or salt as needed.

Note: I suggest serving this chili with sour cream and some mozzarella or monterey jack cheese.  You can also, of course, add different veggies as needed: a couple cups roughly chopped kale, chopped celery, zucchini, etc.