Main Line Chicken Chili

“A slow-cooked red chicken chili with kidney and black beans has a light, savory-sweet flavor because it’s made with mango salsa, stewed tomatoes, and rice vinegar. It isn’t too spicy for kids.”


  • 1 1/2 pounds skinless, boneless chicken meat, cut into bite-size pieces

  • 1 (15 ounce) can kidney beans, drained (retain half the liquid)

  • 1 (15 ounce) can black beans, drained (retain half the liquid)

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 1 (6 ounce) can tomato paste

  • 1 (14.5 ounce) can stewed tomatoes

  • 1/2 cup mango salsa

  • 2 tablespoons rice vinegar

  • 1 bay leaf

  • 1 teaspoon smoked paprika, or to taste

  • 1/2 teaspoon salt

  • 1 tablespoon chili powder

  • ground black pepper to taste


  1. Place the chicken meat, kidney beans with half their liquid, black beans with half their liquid, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, salt, chili powder, and black pepper into a slow cooker, and stir well to combine. Set the cooker to High, cover, and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.