Slow Cooker Chicken and Black Bean Chili
This slow cooker chili is incredibly tasty on its own, but it also makes a delicious filling for enchiladas and tacos, too.
Ingredients
- 1½ cups reduced-sodium broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 large red bell pepper, finely diced (about 1 cup)
- 14.5 ounces diced tomatoes
- 1 generous teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ pounds boneless, skinless chicken breasts
- ¼ to ½ cup chopped cilantro for garnish
- ¼ to ½ cup sliced scallions for garnish
Instructions
- In a slow cooker, combine broth, black beans, kidney beans, corn, bell pepper, tomatoes, cumin, chili powder, oregano, salt, and pepper and stir to combine. Add chicken. Cover and cook on low for 8 hours or high for 4 hours.
- Once done cooking, carefully “shred” the chicken using two forks. Season with salt and pepper to taste. Garnish with cilantro and scallions if desired.
Nutrition Information per serving
Calories: 213Carbohydrates: 18gProtein: 32gTotal Fat: 2g— Unsaturated Fat: 2g— Saturated Fat: 0gCholesterol: 72mgSodium: 665mgPotassium: 828mgFiber: 5gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gVitamin C: 32mgIron: 2.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.