It feels a bit like a stretch to call this a chili honestly - but it is quite good. It is also wildly easy and that is why I'll probably make this again and again.
We were expecting some snow earlier this week. I found this recipe on SkinnyTaste and was drawn to the fact it is served over rice. I'm a sucker for white rice. I added the necessary items to my Target grocery order on Sunday and was good to go.
It took all of 5 minutes to prep the slow cooker for this meal. You can't miss with this one.
- Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
- Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. I even went with frozen chicken and it was still totally fine. Since I had plenty of time, I went with 8-10 hours on Low.
- Half hour before serving, remove chicken and shred.
- Return chicken to slow cooker and stir in.
- Top with fresh cilantro and your favorite toppings!
Shopping List
- 1 small onion (chopped)
- 1 15.5 oz can black beans, drained
- 1 15.5 oz can kidney beans, drained
- 1 8 oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 10 oz cans diced tomatoes
- 1 packet reduced sodium taco seasoning or homemade (see below)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
No comments
Post a Comment