As the cold season settles in, I figure it’s time to get some chili cooking. I wanted to try something new and found this amazing recipe online. It’s reasonable, simple, and delicious with the perfect amount of spice.
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 15 oz can black beans, drained
- 1 29 oz can kidney beans, drained
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes w/chilies and juice
- 2 teaspoon smoked paprika
- 1 Tablespoon coriander
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1/2 teaspoon cayenne
- 1.5 teaspoon salt
- 1/2 cup chopped cilantro
- 24 0z. (2-3) boneless skinless chicken breasts
STEP 1: You can chop the onions, garlic, and cilantro by hand or you can use a food processor to nicely chop them for you.
STEP 2: Mix all the dry spices together.
STEP 3: Stir all the beans, corn, cilantro, onion, and garlic to the crockpot. Evenly mix all the spices and place chicken breast on top. Cover and cook on low for 10 hours or on high for 6 hours.
STEP 4: Half hour before serving, shred chicken, return to slow cooker, and stir in.
STEP 5: Let cook last 30 min and eat.
My fiancé and I loved this chili! It’s definitely different, but a good different. It’s thick and chunky but has the perfect amount of tickle-in-the-throat spice. The added cilantro adds a nice fresh after-taste and I love the shredded chicken rather than cut up or cubed chicken. I have to keep this recipe around for future chili cravings – two thumbs up!