Ok, so anyone who reads my blog knows that I am somewhat of a chill aficionado. I also rant and rave about my Dad’s world famous chili – because it’s the best! And I pretty much like any type of chili, so I was quite excited to try this recipe. The picture on Pinterest made me drool – for real. And thankfully the recipe is SOOOOO easy you probably have everything for this in your house right now; and really that’s the best kind of recipe!
What You’ll Need
1 large can of diced tomatoes (with or without chills)
1 medium onion, chopped
1 can kidney beans (drained or rinsed)
1 can black beans (rinsed for sure)
1 can tomato sauce
1 can of corn
taco seasoning (at your discretion)
cumin (I used about 1/2 tbls)
chili powder (at least 1 tbls)
I also used a can of fire roaster green chillies from Trader Joe’s. Any spicy pepper (jalapeño etc) would work.
3-4 chicken breasts (I used 3 and it was PLENTY)
Combine the beans, tomatoes, tomato sauce, corn, onion and spices in the crock pot and stir to ensure everything is well mixed.
Lay the chicken breasts on top of the bean mixture. I seasoned my chicken breasts with fresh cracked pepper and a little extra taco seasoning.
Cook on high for 6 hours on high or 10 hours on low. Thirty minutes before serving (or whenever) shred the chicken with a fork and mix it back into the chilli.
Cook for the remaining 30 minutes.
Chow down!
It’s deadly delicious.
I double dog dare you to try it.
