Sweet Chili

6 skinless, boneless chicken breast halves (optional, it tastes great without the chicken as well for a vegetarian meal)
1 (15 ounce) can dark red kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
2 onions, cut into chunks
1 green bell pepper, coarsely chopped
1 cup frozen sweet white corn
1 (6 ounce) can tomato paste
1/3 cup brown sugar
2 tablespoons seasoned rice vinegar
2-3 tablespoons chili powder
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese


Directions

Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, corn, tomato paste, brown sugar, rice vinegar, chili powder, and salt. Stir to combine all ingredients, and cook on low all day.
Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.

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This was delicious!  My kids ate almost as much as we did!  SO yummy!  It can be made either with or without chicken.  This recipe makes a huge batch, so you could freeze it too.