Crock Pot Taco Chilli
1 16 oz. can black beans, drained
1 16 oz. can kidney beans, drained
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeno pepper, minced
1 green bell pepper, chopped
10 oz. package (1 1/4 cups) frozen corn kernels
1 8 oz. can tomato sauce
1 28 oz. can diced tomatoes, drained
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1/4 cup chopped fresh cilantro
Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, etc.
- Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
- Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.
- Serve with Honey Jalapeño Cornbread, if desired.
* Tip: If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer at 350 degrees, stirring occasionally, for 3 hours.