It seems like this winter just goes on and on and on and on. In the usually average temperature of 40 island I live upon it has been freezing-single digits, tens, teens etc.. and we’ve been introduced to the ‘arctic vortex’ which sounds like some kind of ice cream treat they’d make at Carvel. Sadly it’s not ice cream. So I’ve had the makings of a lot of soups, chilis, stews around all winter and it was time to clear some of them out of the cabinets to make room for (hopefully soon!!!) spring-time stuff! This chili is great for cleaning out the pantry. Adjust to what you have on hand. It’s delicious!!!
Chicken Chili-slow cooker
Ingredients:
- 24ozs boneless skinless chicken breast (about 2 large)
- 1 small can diced green chilies (7oz)
- 1 15oz can sweet corn kernels
- 1 15oz can black beans
- 1 15oz can red kidney beans
- 2 14.5 oz cans diced tomatoes with green chilies (I used Muir Glen organic)
- 1 8oz can tomato sauce (I used Muir Glen organic)
- 1 medium onion, chopped small
- 3 tbsp taco seasoning (or you could use one of the packets)
- 1 tbsp cumin
- 1 tsp ancho chili powder
- Toppings-avocado, grated cheese, sour cream, fresh chopped cilantro etc…
Instructions:
- Place chicken in slow cooker insert. Add everything else, stir to cover chicken and combine.
- Cook on low for 8.5 hours. Shred chicken with forks, check seasoning and add salt and or pepper if needed. Allow to cook for another 30 minutes on low.
- Top with anything you’d like. Eat!!
Sparks from the Kitchen 