13-Bean Chicken Chili

Ingredients

• 2 cups 13 bean soup mix
• 2 cups rice, cooked

• 1 (15 1/4 ounce) can sweet whole kernel corn, drained
• 1-3 tablespoon chicken bouillon (better than bouillon brand)
• 2 large green peppers, chopped
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1-2 tablespoon chili powder (good quality)

• 1 (12 ounce) can tomato paste
• 1-3 tablespoon salt (optional)
• 1 small whole chicken, roasted (most grocery stores will let you buy one for $5)

Directions

1. 1

   soak beans overnight.

2. 2

   In the morning, drained the beans and put them in the crockpot.

3. 3

   Carve the chicken and put bite-sized chunks in the pot. Avoid putting in skin, bone, veins, or other stuff you'd never want to find in your mouth.

4. 4

   Add the garlic, onion, peppers, tomato paste, and corn.

5. 5

   Cover with water--you may need to add water throughout the cooking process.

6. 6

   Add the dry spices. Start with the minimum, you can always add more!

7. 7

   Cook on low for about 5 hours. Don't be afraid to add more spices and let it simmer longer--it will only add more flavor.

8. 8

   After it's done cooking, put in the rice and stir. Turn off the crockpot and let it sit until it has cooled a little.

9. 9

   Serve with sour cream, corn chips, cornbread, or all by itself!