Recipe: Slow Cooker Southwestern Chicken Chili with Bulwark Winter Cider

Pair with Bulwark Winter cider

Serves 4 to 6

1  19 oz can (540 ml) black beans, drained and rinsed
1  19 oz can (540 ml) red kidney beans, drained and rinsed
2  12 oz cans (341 ml) sweet corn, drained
1  14 oz can (398 ml) tomato sauce
2  19 oz cans (540 ml) diced tomatoes
1 cup (250 ml) red onion diced
1-2 cloves garlic, minced
1 green pepper diced
One tsp (5 ml) cumin
1 tsp (5 ml) coriander
2 tbsp (30 ml) chili powder
1 tbsp (15 ml) Worcestershire sauce
4 skinless, boneless chicken breasts
¼ cup (50 ml) fresh cilantro

Place all ingredients except for chicken and cilantro into the slow cooker, mix well. Place the chicken breasts on top and cook on low for 6 hours or high for 4 hours. Remove chicken, shred and return to pot and fold in, allow to cook for another 30 minutes, before serving top with the fresh cilantro. Serve accompanied by grated cheddar cheese, sour cream, and crumbled tortilla chips as toppings.