After trying out many mediocre chili recipes over the years, I decided to create my own hearty chicken chili with a little kick to it in a slow cooker.
Ingredients
- vegetable oil: 1 Tbsp
- ground chicken: 1 pound
- chili powder: 2 Tbsp
- garlic: 2 clove (minced)
- ½ teaspoons ground cumin: 1 piece
- red pepper flakes: 0.5 tsp
- kidney beans: 1 can (29 ounce can, drained)
- tomatoes with green Chili peppers: 2 cans (10 ounce cans, diced)
- black beans: 1 can (15 ounce can, drained)
- medium onion: 1 piece (chopped)
- medium jalapeno pepper, seeded and: 1 piece (chopped, optional)
- chicken broth: 2 cups
- whole kernel corn: 1 can (15.25 ounce can, drained)
- sour cream: 1 Tbsp (to taste, optional)
- cheddar cheese: 1 Tbsp (to taste, shredded, optional)
- green onions: 1 Tbsp (to taste, chopped, optional)
- jalapeno pepper, sliced: 1 piece (to taste, optional)
Metric Conversion
Stages of cooking
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Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
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Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
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Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
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Cover and cook on High until chili has cooked down and thickened, about 4 hours, or on Low for about 8 hours. Stir corn kernels into mixture during last 30 minutes of cook time.
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Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.
