A sure sign of Fall here in our part of the country is the smell of Chili in the crock pot! We all have our own variations of this Fall and Winter staple, so here's my favorite!
Ingredients
① 1 16 oz. can kidney beans, drained
② 1 16 oz. can ranch style beans, drained
③ 2 garlic cloves, minced
④ 1 medium onion, chopped
⑤ 1 jalapeno pepper, minced (optional)
⑥ 1 green bell pepper, chopped
⑦ 10 oz. package frozen corn kernels
⑧ 1 8 oz. can tomato sauce
⑨ 1 28 oz. can diced tomatoes
⑩ 1 tbsp. cumin
⑪ 1 tbsp. chili powder
⑫ 1 tsp. dried oregano
⑬ 1 tsp. kosher salt
⑭ 1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1/4 cup chopped fresh cilantro (optional)
Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.
Directions
Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.
*You can substitute the ranch style beans for any healthier version and use no or low sodium tomatoes!
I sure hope your familiy enjoys this recipe as much as ours does! Please feel free to comment with your suggestions or any variations that you may have! ~ Jami
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