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1
Heating olive oil in a nonstick skillet at medium heat.
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2
Sprinkle salt and pepper over the cubes of chicken, then add chicken and onions to the skillet.
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3
After about 1 minute, add minced garlic, basil, sage, rosemary, chili powder, and cumin to the skillet mixture.
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4
Cook only to brown the chicken, then remove skillet from heat and transfer the seasoned chicken and onion mixture into the slow cooker.
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5
Combine both pinto and garbanzo beans into one bowl.
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6
Take 1/2 cup of that bean blend and combine it in a separate bowl with 1/2 cup of the chicken broth.
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7
Mash the beans in the broth until it pulp-like in consistency (you can use a food processor or a potato masher for this step).
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8
Add this mixture to the slow cooker.
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9
This will help thicken the chili a bit, not to mention add some delicious flavor from the beans!
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10
Add remaining chicken stock and beans to the slow cooker.
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11
Stir to blend well.
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12
Set slow cooker to high for 3 hours.
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13
In the last 30 minutes, check the thickness of the chili and sprinkle in the flour to thicken if needed.
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14
Serve and enjoy!
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15
Feel free to add toppings such as shredded cheddar cheese, chopped scallions, or a dollop of sour cream if desired.
