Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 1 large green bell pepper, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 20 ounces Rotel diced tomatoes and green chilies (2 10-ounce cans)
- 15 ounces no salt tomato sauce
- 15 ounces black beans, rinsed and drained
- 15 ounces kidney beans, rinsed and drained
- 12 ounces frozen corn kernels
- 1 ½ cups low sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Place chicken breasts in an even layer in the slow cooker.
- Top with chopped bell peppers, onion, minced garlic, Rotel, tomato sauce, black beans, kidney beans, and corn.
- Pour in the chicken broth and sprinkle the seasonings over the top.
- Cover with the lid and cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, remove the chicken breasts and shred them with two forks.
- Return the shredded chicken to the slow cooker and stir into the chili.
- Ladle into bowls and serve with desired toppings.
Notes
Feel free to customize with your favorite toppings such as sour cream, cheese, or avocado.
For a spicier kick, add jalapeños or hot sauce to the chili.
This chili can be easily made ahead of time and reheated for leftovers.
- Prep Time: 10 minutes
- Cook Time: 4 to 8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 60mg