(You might remember this vegetarian Garden Chili recipe that I shared back in October…Kid’s verdict—too many beans & “yuck” okra, but the Love-Of-My-Life and I liked it a lot!)
Have you got your chili pot fired up yet? Here’s the recipe I’m trying in my slow cooker in honor of National Chili Day:
Slow Cooker Chicken Chili
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, chopped
2 boneless, skinless chicken breasts, chopped into cubes
1 small can whole kernel corn
1 large can black beans, drained
2 cups water
1 small can tomato sauce
1 large can diced tomatoes
1 small can chopped green chilies
3/4 tsp. salt
2 tsps. ground cumin
2 tsps. chili powder
1/4 tsp. red pepper flakes
1/8 tsp. black pepper
1 bay leaf
Combine ingredients in a slow cooker.
Cook 6 hours on high.
Remove bay leaf.
I’m going to serve it with sour cream, grated cheddar cheese, jalapeno peppers, and tortilla chips. Yum!
What’s your favorite kind of chili? Please share, I need details…the picky kid’ll probably hate my Chicken Chili, too!