Slow Cooker Summer Chili
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Cook time: 
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Serves: 5 servings (~2 cups each)
 
Ingredients
  • 8 oz tomato sauce
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 10 oz frozen corn
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds removed, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 3 Tbsp chili powder
  • 2 Tbsp cumin
  • 1 Tbsp dried oregano
  • 1 tsp black pepper
  • 1¼ lbs boneless, skinless chicken breasts
Instructions
  1. Combine tomato sauce, pinto beans, black beans, corn, onion, bell pepper, garlic, jalapeno, tomatoes, chili powder, cumin, oregano, and pepper in a 6 quart slow cooker. Place chicken breasts on top and cover with the lid.
  2. Cook on high for 4-6 hours or low for 8-10 hours. Before serving, remove chicken and shred using two forks. Return to chili and stir well. Serve topped with your favorite chili toppings.
Notes
Recipe from Wholefully
Nutrition Information
Serving size: ~2 cups Calories: 410 Fat: 5.4 Carbohydrates: 58.4 Sugar: 14.2 Sodium: 819 Fiber: 16.6 Protein: 36.4 Cholesterol: 55
Recipe by Prevention RD at https://preventionrd.com/2019/06/slow-cooker-summer-chili-weekly-menu/