Who says chili is just a cold weather meal? When you have a trusty slow cooker, you can make some amazingly tasty chili recipes, all without heating up your kitchen and without taking a lot of time out of your day! This recipe from A Spicy Perspective brings a lot of flavor & a little bit of heat to your dinner enjoyment!
Ingredients:
2. Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
3. Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
Ingredients:
- 2 pounds boneless skinless chicken breast or tenders
- 1 large onion, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 1 cup chopped celery
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 24 ounces jarred roasted red peppers in juices
- 30 ounces red kidney beans, drained
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 2 1/2 teaspoons sea salt
- 2 cups chicken broth
Directions:
1. Preheat a large skillet over medium heat. Add the oil, followed by the chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften.
2. Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
3. Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
4. When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!
NOTE: This chili is well seasoned, but is not spicy. If you want to kick up the heat, add 1-2 teaspoons cayenne pepper. Or add hot sauce after cooking.
NOTE: This chili is well seasoned, but is not spicy. If you want to kick up the heat, add 1-2 teaspoons cayenne pepper. Or add hot sauce after cooking.
What we did differently (it's what we do):
1. We went the easy route & used a package of already-chopped fajita vegetables (onion, red & green bell pepper) and left out the celery. Didn't miss the celery at all!
2. I tend to have a liberal hand with my spice measurements and extra chili powder and cumin along with the suggested 2 teaspoons of cayenne pepper did not make the chili too spicy - we thought it was just right!
3. Our canned kidney beans were no-salt-added, which works just fine when using a variety of spices, including sea salt.
Our thoughts:
This chili was a success! We served it over a frozen cauliflower-broccoli riced veggie blend from Green Giant (I definitely recommend this brand!) and the riced veggies were the perfect "starch" to soak up the chili sauce. Tostitos Chips with a Hint of Lime were a nice side as well. The chili had a bit of kick and a whole lot of flavor, and we have plenty of leftovers too! #winning
