After trying out many mediocre chili recipes over the years, I decided to create my own hearty chicken chili with a little kick to it in a slow cooker.
Preparation Time
30 mins
Cooking Time
4 hr
Total Time
4 hr 30 mins
Calories
406 Calories
Recipe Instructions
Step 1
Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Step 2
Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
Step 3
Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
Step 4
Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time.
Step 5
Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.
Ingredients
1 tablespoon vegetable oil
1 (15.25 ounce) can whole kernel corn, drained
2 cloves garlic, minced
2 cups chicken broth
2 tablespoons chili powder
1 ½ teaspoons ground cumin
1 (15 ounce) can black beans, rinsed and drained
2 (10 ounce) cans diced tomatoes with green chile peppers
1 medium onion, chopped
1 pound ground chicken
½ teaspoon red pepper flakes
1 (29 ounce) can kidney beans, rinsed and drained
1 medium jalapeno pepper, seeded and finely chopped (Optional)
1 tablespoon sour cream, or to taste (Optional)
1 tablespoon shredded Cheddar cheese, or to taste (Optional)
1 tablespoon chopped green onions, or to taste (Optional)
