13-Bean Chicken Chili

• 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)

1. soak beans overnight.
2. In the morning, drained the beans and put them in the crockpot.
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. Add the garlic, onion, peppers, tomato paste, and corn.
5. Cover with water--you may need to add water throughout the cooking process.
6. Add the dry spices. Start with the minimum, you can always add more!
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. 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. Serve with sour cream, corn chips, cornbread, or all by itself!

bean soup mix, rice, sweet whole kernel corn, chicken bouillon, green peppers, garlic, onion, chili powder, tomato paste, salt, chicken

Taken from www.food.com/recipe/13-bean-chicken-chili-398794 (may not work)