So last night, I wanted to venture out and try something new. I have made chili in the crockpot before and it didn't turn out well. I decided to give chili another shot, and I am so glad that I did! I served this over brown rice, although next time I will just serve it as is. It is fairly healthy ( a little high in sodium from the canned beans) but tastes like you have been stirring it for hours and hours on the stove. Instead... you have a great meal literally thrown together in about five minutes in the morning!
Ingredients:
2 jalapeno peppers (chopped fine) with seeds
1 medium white onion diced
1 15 oz can red kidney beans (drained and rinsed)
1 15 oz can black beans (drained and rinsed)
1 10 oz bag frozen extra sweet corn
3 10 oz can Extra spicy RoTel (this can be substituted to mild or medium for taste)
1 8 oz can tomato sauce (I use no salt added to cut back on sodium intake)
1 packet taco seasoning (I used hot, but again can be substituted for another variety)
1 1/2 tablespoon chili powder
1 1/2 tablespoon cumin
1 tablespoon garlic powder
3 medium sized chicken breasts
Cheddar cheese or sour cream for garnish
Chop your onion and jalapenos. Add all ingredients to crock pot except for chicken. Stir to mix ingredients. Add chicken to top of mixture. Cook on low for 10 hours or on high for 6 hours.
About two hours in, I covered the chicken with the rest of the chili, and cooked it that way for the remaining 4 hours. Remove the chicken 30-60 minutes prior to serving and shred with forks. Put the chicken back into the crockpot and let the flavors mix another 30 minutes to an hour.
This chili came out with amazing flavor! The sweetness from the corn added a nice contrast to the heat from the jalapenos, RoTel, chili powder and taco seasoning. I accidentally picked out the extra sweet corn, but am very glad I did, and highly recommend it! I hope you enjoy this recipe. It will be making it's way into our favorites rotation!
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