Chicken and Black Bean Chili
Chicken and black bean chili is incredibly easy to prepare since the slow cooker handles the cooking for you.
Equipment
- Slow cooker
Ingredients
- 1½ lbs boneless skinless chicken breasts
- 2 tsp chili powder
- 2 tsp ground cumin
- ¾ tsp salt
- 1 bell pepper (diced)
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1-14.5 oz can of petite diced tomatoes in juice (undrained)
- 2 cups regular or chunky salsa
- 1-15.5 oz can of black beans (rinsed and drained)
Optional Toppings:
- sour cream
- diced ripe avocado
- shredded Cheddar cheese
- sliced freen onions
- chopped cillantro
- cooked rice
- crushed corn chips
Instructions
- Place chicken breasts into the slow cooker along with chili powder, cumin, and salt. Add the diced bell pepper, onion, and minced garlic. Pour the diced tomatoes with the juice and the salsa over top. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours or until the chicken is tender and easily pulled apart with two forks.
- Turn the heat off and stir in the black beans, cover, and cook for an additional 5 minutes, or until the beans are heated through. Using two forks, shred the chicken and then ladle the chili into shallow bowls and serve with desired toppings.
Notes
- Try using boneless, skinless chicken thighs.
Nutrition
Calories: 181kcal | Carbohydrates: 11g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1011mg | Potassium: 773mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1288IU | Vitamin C: 31mg | Calcium: 50mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
