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:
- Optional Toppings
- Sour cream
- Diced avocado
- Shredded cheddar cheese
- Sliced green onions
- Chopped cilantro
- Cooked rice
- Crushed corn chips
Instructions
- Place the chicken breasts in the slow cooker and season with chili powder, cumin and salt. Add the bell pepper, onion and garlic, then pour the diced tomatoes with their juice and the salsa over the top.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is fully cooked and easily shreds with two forks.
- Shred the chicken with two forks, then stir in the black beans. Cover and let the beans warm through for about 5 minutes. Ladle into bowls and add your favorite 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.
