Chicken Chili

Zesty, hearty chili with a twist…chicken. Seasoned with garlic, onions, cumin and oregano. There’s just something about these ingredients when they’re simmered over the course of several hours that makes them so tasty! Best of all, this is something you can put together in your slow-cooker in less than 10 minutes!

If I’m home at lunchtime I like assemble this dinner around 1:00, set my pot on high and it will be ready to eat around 5:00…and your house will smell like an amazing Mexican restaurant!

I usually pair chili with my corn salad and since I don’t have to come home and start dinner…if I’m feeling ambitious, I make a batch of corn muffins. Cornbread and chili just go together!

But if you just want to keep it simple, open up a bag of pre-washed salad, serve with tortilla chips and you’re good to go!

Chicken

I like to buy organic, free-range chicken when possible (if it’s on sale) …which tends to be smaller than the factory raised, fat chickens, so if I’m using organic; I will use 3 breasts. If you’re using regular, non-organic chicken then 1 is usually fine. It depends on how meaty you like your food…entirely up to you.

Chicken Chili

Serves 6. Prep Time: 10 minutes. Cook Time: 4-8 hours

2 cans Chili Beans

1 can Red Kidney Beans, rinsed & drained

1 can Black Beans, rinsed & drained

1 Bell Pepper, chopped

1 Onion, chopped

3 Garlic cloves, minced

1 cup diced cooked tomatoes

2 tsp. sea salt

3 tsp. cumin

3 tsp. oregano

¼ tsp. cloves

Boneless, skinless chicken breast (3 small or 1 large)

Instructions:

Add everything to the pot except the chicken and mix well.

Sink chicken down into the pot so that it’s covered by the chili.

Cook on low for 8 hours or high for 4 hours or until chicken is done.

(Chicken is done when it pulls apart easily with a fork.)

Use 2 forks to pull chicken apart. Mix together and serve.

Top with green onions and cheese if desired.

Enjoy!