For those of you who are also ready for fall, get out your crock pot and make my Chicken Chili. This chili is loaded with beans and chicken for an extra protein boost, and plenty of vegetables. The best thing about making chili is you can throw a hodge podge of ingredients in the slow cooker and walk way for 8 to 9 hours. It's not every day that you can go for a run, yet still have dinner cooking at the same time. I promise you this recipe is extremely easy, and it's even husband proof aka Kyle has made this before.
I'll be the first to admit that I am a big wimp when it comes to spice, so if you like your chili spicy, add in some hot sauce or keep the seeds in the jalapeno. Heck, get crazy with it and do both, but keep a glass of milk on hand to cool your mouth down.
Tomorrow is Thursday, one day closer to the weekend! Keep working hard and pushing yourself to the limit.
Chicken Chili
Serves 4-5
Ingredients
2 Garlic Cloves, Minced
1 Yellow Onion, chopped
1 Green Pepper, chopped
1 Jalapeno, diced (if you want it spicy, keep the seeds)
1 28 oz Can Peeled Tomatoes OR 5 plum tomatoes, chopped (If you use plum tomatoes, add 8oz of tomato sauce)
1 C Frozen Corn
1 Can Black Beans, drained and rinsed
1 Can Kidney Beans, drained and rinsed
3 T Chili Powder
2 T Cumin
3 Chicken Breasts (Keep these whole)
1 T Oregeno
Salt and Pepper
Start Slow Cookin'
1. Place all of the items above in the slow cooker except the chicken.
2. Stir all of the ingredients. Once well mixed, place the chicken breasts on top.
3. Cook on low for 8-9 hours.
4. Once the chili is cooked, use a fork to shred the chicken. The chicken will literally fall apart.
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