CROCK POT CHICKEN BLACK BEAN TACO CHILI
Baked by Rachel
10 minPrep Time
5 minCook Time
15 minTotal Time
1 tablespoon canola or vegetable oil
4 cloves garlic, thinly sliced
2 pounds green, ends trimmed
1/3 cup vegetable or chicken broth
2 tablespoons soy sauce
1/2 cup sweet chili sauce
1 teaspoon crushed red pepper flakes
salt, to taste
In a large skillet or wok, heat oil over medium-high heat. Cook garlic 30 seconds to 1 minute or until fragrant. Add green beans and cook, stirring often or until beans are beginning to brown.
Add broth and soy sauce. Cover and let cook 4 to 5 minutes or until crisp-tender.
Add sweet chili sauce, crushed red pepper flakes and salt to taste. Heat through. Transfer to serving bowl and serve immediately.
Prep time depends upon whether you need to trim the stem end from the beans. It generally takes me about 10 minutes to do 2 pounds.