Crockpot Chicken Chili
Chili is the perfect winter dish, and this version is even better in the crockpot! Chicken breast keeps the dish lean, while the sauce and peppers add all the flavor.
Active Prep Time: 30 minutes.
Makes 6 servings.
Ingredients
- 3 lb chicken breast
- 3 garlic cloves, minced
- 2 green bell peppers, diced
- 1 medium onion, diced
- 3 dried guajillo chiles, chopped (check mexican or hispanic food aisle)
- 1 Tbsp tomato paste
- 1 ½ c crushed tomatoes
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp pepper
- 1 can pinto beans, rinsed and drained
- 1 can black beans, rinced and drained
Directions
- Combine all ingredients EXCEPT for the beans in a Crockpot. Cook for 8 hours on low or 5 hours on high.
- Shred the chicken then add the beans. Heat for 30 minutes until warmed through, serve.
Nutrition
- 1 ½ cups: 570 calories, 77 g protein, 32 g carbohydrate, 13 g fat, 10 g fiber
Notes
- The beans can be added earlier on, but they may get too mushy when shredding the chicken.
- Serve with low fat cheese, light sour cream, and a side salad.
Megan Lautz, MS, RD, CSCS, TSAC-F
Megan is a Registered Dietitian and coach who specializes in firefighter nutrition. Megan’s mission is to help firefighters perform better, recover faster, and enjoy long healthy retirements. Megan is the owner of RescueRD LLC, which provides nutrition seminars and coaching for tactical athletes across the country. Check out @Rescue.RD on Facebook and Instagram.
