Ingredients
3 teaspoons olive oil, divided 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes3 medium carrots, chopped3 celery ribs, sliced1 small onion, finely chopped4 teaspoons garlic powder4 teaspoons onion powder4 teaspoons paprika2 teaspoons ground cumin1/2 cup Marsala wine or reduced-sodium chicken broth1 can (15-1/2 ounces) great northern beans, undrained1 can (15 ounces) black beans, undrained 1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon salt1 teaspoon pepperHot cooked rice Sour cream and shredded cheddar cheese, optional
Preparation
In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes.
Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours.
Serve with rice. If desired, top with sour cream and cheese.
