MMMMMM, Chicken Chili!

When I first heard of the idea, I’ll admit, I was skeptical. Chili without red meat sounded so bland and unconventional. But! My mom had been asking to try it, and one night when my husband and I spent the night up at my parent’s house, I decided to have a go at it.

I really enjoyed it! It turns out, it’s savory and flavorful, and a healthier alternative to my sausage & bacon chili recipe. This is great is you’re sensitive to red meat, like some of my friends are. Chicken chili has made it into our regular dinner rotation at home =) it also freezes really well, so you can make some freezer meals out of it for those busy nights down the road.

I usually cook this chili in a slow cooker for 6-7 hours, but you can speed up the process quite a bit in a Dutch oven. All up to you!

It has a different array of spices than my other chili recipe, one of which being a lot of cumin. Don’t leave that one out! It is key to the taste of this particular recipe =)

I always love having any kind of chili with some yummy garnishes (listed below), especially Chili Cheese Fritos! They add a nice complimentary crunch to the dish!

If you feel up to a new recipe, and you like chicken and chili, give this one a go!

As always, have fun and happy cooking!

CHICKEN CHILI

Prep time: 10 min

Cook time: 2 hours 30 min (Dutch oven), 7 hours (Crockpot, slow cooker)

INGREDIENTS

2 large boneless, skinless chicken breasts

2 (14oz) cans diced tomatoes, drained

1 (15oz) can tomato sauce

1 (14oz) can chicken broth

1 (14oz) can black beans, rinsed and drained

1 (14oz) can kidney beans, rinsed and drained

1 package of frozen corn or 1 can whole kernel corn, drained

1 large bell pepper, diced

1 sweet yellow onion, diced

3 cloves garlic, minced

½ cup brown sugar

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon oregano

1 teaspoon salt

1 teaspoon garlic pepper

1 teaspoon thyme

Garnishes: Sour cream, chopped green onions, shredded cheese, and Chili Cheese Fritos

DIRECTIONS

1. Add all ingredients besides chicken breasts to a slow-cooker/crockpot, mix well.

2. Add uncooked chicken breasts to the slow-cooker/crockpot, doing your best to cover them with the liquids so they can cook and absorb the flavors.

3. Set your slow-cooker/crockpot to low and cook for 6-7 hours

4. If you want to speed up the process, use a Dutch oven instead, and cook on simmer for 2-3 hours or until chicken is cooked through.

5. Remove chicken, shred it into smaller pieces, and return the chicken to the crockpot/slow-cooker/Dutch oven and cook on low/simmer for an additional 20-30 minutes.

6. Serve with chopped green onions, sour cream, shredded cheese, and Chili Cheese Fritos! (not kidding, the Fritos really add something to it!)

Enjoy!!