Ingredients
Main Ingredients
- 1 yellow onion, chopped (about 2 cups)
- 1 red, orange or yellow bell pepper, chopped
- 1 poblano or anaheim pepper, chopped
- 1 ½ tablespoons garlic, minced
- 1 15.5-ounce can black beans, drained and rinsed
- 1 15.5-ounce can kidney beans, drained and rinsed
- 1 28-ounce can diced tomatoes, undrained
- 1 8-ounce can tomato sauce
- 1 packet taco seasoning (about 1 ounce)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 3 large boneless, skinless chicken breasts (about 1 ¾ pounds)
- 1 ½ cups frozen corn, thawed
- ¼ cup fresh cilantro, chopped
Toppings
- Crumbled queso fresco
- Avocado slices
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Base: Place the chopped onion, bell pepper, Anaheim or poblano pepper, and minced garlic into a 5-6 quart slow cooker. Add the drained black beans and kidney beans, diced tomatoes with their juice, and tomato sauce. Sprinkle the taco seasoning, cumin, chili powder, and paprika over the mixture, then stir everything together to combine well.
- Add the Chicken: Nestle the three boneless, skinless chicken breasts on top of the vegetable and bean mixture, making sure they are partially submerged. Cover the slow cooker with the lid.
- Slow Cook: Cook on low heat for 4 to 6 hours, or until the chicken is tender enough to shred easily with a fork. The slow cooking allows the flavors to meld beautifully throughout the chili.
- Shred Chicken and Add Corn: About 15 minutes before serving, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir in the thawed corn to warm through.
- Finish and Serve: Just before serving, stir in the chopped fresh cilantro to add brightness. Serve the chili hot, topped with your choice of crumbled queso fresco, avocado slices, extra cilantro, and fresh lime wedges for a zesty finish. This chili also tastes excellent the next day as leftovers.
Notes
- For a spicier chili, consider using a jalapeño pepper instead of poblano or Anaheim.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- Use homemade taco seasoning if preferred to control sodium and additives.
- Vegetarian variation: omit chicken and add extra beans or textured vegetable protein.
- Slow cooker sizes vary, so make sure your slow cooker can accommodate the ingredients comfortably.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Low Fat
