Inspired by Tarah’s green chicken chili, I made my own version of the following:

2 chicken breasts, precooked and chopped
16 oz. frozen corn
14 oz. frozen peas
2 cloves elephant garlic, minced
1/3 head regular garlic, minced
1 packet Herbox
1 cup water
~16 oz. salsa verde [used Goya]
~30 oz. light red kidney beans, rinsed and drained
~15 oz. dark red kidney beans, rinsed and drained
1 medium onion, diced
2 tbsp. racaito [used Goya]
1 tbsp. cumin
1 tbsp. paprika
1 tbsp. chili powder

Prepare individual ingredients as directed in ingredients list. Put everything in slow cooker; stir thoroughly. Cook on high for a while, stirring sporadically.

Notes: As you can see by my adaptations from the original recipe, I told the peppers, both green and jalapeno, to fuck right off, as peppers give me indigestion. [Also I’m sure there are plenty of peppers in the salsa verde and racaito.] I also increased the amount of garlic and precooked the chicken. Tarah didn’t specify if the chicken was supposed to be cooked beforehand, but I just wanted to make sure. Frozen veggies make it more like a hearty stew!

Next time I make this [and there will be a next time, if only to improve on this attempt], I’m shredding a carrot or two in there. I may also add some honey if the chili proves particularly acidic.