21 Ingredient Chili

I have been waiting months to finally make this meal. This has to be the BEST chili that I have ever had. First, it has chicken instead of beef. Also it has a range of flavors. It starts out with a sweet taste then finishes off with a nice spicy kick at the end. On top of it all it is a very hearty meal. After I eat one bowl I feel like I have ate 2.

Ingridients: (Don't get scared, I am sure you have most of these in your cabinet already)
2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)
1 onion, diced
1 (15-oz.) can kidney beans, drained and rinsed

1 (15-oz.) can white cannellini beans, drained and rinsed
1 (15-oz) can corn (drained and rinsed)
1 (15-oz) can fire roasted tomatoes (whole can)
1 (4-oz.) can diced green chiles
1 medium sweet potato, peeled and grated
1/2 cup spicy brown mustard
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons chili powder
1 tablespoon chipotle chili powder (this has heat, if you are sensitive, start with 1 tsp. 3tsp = 1tblsp)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon white pepper (this has heat, if you are sensitive omit completely or go slow)
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 cups chicken broth

Hardware:
Crockpot
1/4 Teaspoon
1 Teaspoon
1 Tablespoon
1 measuring cup (1 cup)

Directions:

1. Put your cubed chicken in the bottom of the crockpot. Next add all of your other ingredients on top and mix trying not to keep the chicken at the bottom.
   
   Cook on low for 8-10 hours or high for 4-6 hours. You will know it is done when you can shred the chicken real easy.

After it is done add your favorite toppings and enjoy.

Find more great crockpot meals from Mrs. Stephanie O'Dea at Crockpot365