Slow Cooker Chicken Chili

 

With the “chili” fall weather upon us, nothing beats coming home to a comforting bowl of chili.  Delicious served alone, or on top of rice or mashed potatoes.  I especially love this recipe in my Chicken Chili Cheese Fries or Chicken Taco Salad.  (Recipes coming soon)  As with most chili recipes this tastes even better the next day.

 

 

Ingredients:

 

1 pound ground chicken

1 cup onions, chopped

1/2 green pepper, chopped

3 cloves garlic, minced

1 (28 ounce) can diced tomatoes, fire roasted preferably, juice drained      

1 (15 ounce) can kidney bean or black beans, drained and rinsed

1 (7 ounce) can tomato sauce

2 tablespoons tomato paste

1 teaspoon chicken boullion

1 tablespoon chili powder

1/4 teaspoon cumin
1/4 teaspoon red pepper flakes

1/2 teaspoon pepper 

Instructions:

In a large non-stick fry pan cook the ground chicken, onion, green pepper, and garlic until chicken is browned.

Drain excess fat and transfer the mixture to a slow cooker.

Add all of the remaining ingredients and stir. 

Cover and cook over low heat for 8 hours.

Garnish with grated cheddar cheese, green onions, or sour cream if desired.  

Serves 4   (about 5 cups)

You might notice this recipe does not call for as many beans as most, simply because when I use this recipe over Chicken Chili Cheese Fries or Taco Salad I like less beans.