Make this as plain or as fancy as you want. You can load it up with vegetables or just keep it simple with the beans and chicken. I usually keep mine at the bare minimum, just because I know that my family likes things without all the extras in it. I would love all those veggies, but I would be the only one eating it. As I am serving what I’ve made, I like to set out some shredded cheese, croutons, and sour cream to blend in. It really adds some extra flavor and makes it fun for the kids.
Check out what they are saying about this recipe over at Spend With Pennies:
“Chicken chili is one of our family favorites.”
It’s never a bad time for chili at my house. We always gobble down the whole pan!
Ingredients
3 large boneless skinless chicken breasts
1 cup diced bell peppers , (red or orange)
1 diced green bell pepper
1 jalapeno pepper , seeded & minced
1 (15 oz) can corn, drained & rinsed
1 14 oz can black beans , drained & rinsed
1 14 oz can Bush’s kidney beans , drained & rinsed
1 large onion , diced
1 can Rotel tomatoes
3/4 cup salsa
2 limes , juiced
3 cups Swanson chicken broth , low sodium
3 cloves garlic
1 1/2 teaspoons cumin
1 tablespoon chili powder
1 can refried beans
Instructions
Place chicken, bell peppers, jalapeno pepper, corn, beans, onion and tomatoes into the slow cooker.
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Quick Tip: Mix in every bell pepper you have on hand. The more colors, the more festive this is going to look.
Thanks again to Spend With Pennies for this great recipe.
