This chili throw-together was not as spicy as I would have expected. In fact, to my surprise, the dish had a relatively mild heat despite the addition of two relatively hot jalapenos. Though I had expected a bit more of a spicy kick, the flavors in this chili was a perfect balance of spicy and sweet.

Vegetable Chicken Chili

Serves: 8 (2 cups per serving)
Prep time: 10 minutes Cook time: 6 hours
Cost per serving: Less than 2$

2 yellow bell peppers, chopped
1-1/2 cups sliced mushrooms
1 cup shelled edamame
5 green onions, chopped
1-541ml can red kidney beans (rinsed and drained)
1-541ml can white kidney beans (rinsed and drained)
1 cup chopped fresh tomatoes
2 jalapeno peppers, sliced
2 tbsps minced garlic
1-341ml can of corn nibblets (with liquid)
1 cup chopped carrots
1 tbsp of chipotle powder
salt and pepper
1 kg skinless, boneless chicken breast, cut into bite sized cubes
1/2 lemon, sliced

Layer the bell pepper, mushroom, edamame, and green onions into the bottom of the slow-cooker. Top with the kidney beans, then the tomatoes, the jalapenos and the mined garlic.

In a separate bowl, toss together the corn nibblets along with the juices, the carrots, chiptole powder, salt and pepper, as well as the chicken breast. Pour into the slow-cooker and top with a few lemon slices.

Set the slow cooker to high for 6 hours. Gently toss before serving. Serve with Queso Fresco or as I did with Quark Fresh Cheese and some tosada chips.