Fire-Roasted Chicken Chili Recipe
This is a simple recipe you can make in your slow cooker. It's full of flavor and you can adjust the ingredients to suit your taste preferences.
Servings: 6
Ingredients
- 16 oz organic chicken breasts
- 2 tbsp Italian salad dressing Simply Organic Italian Salad Dressing mix with extra virgin olive oil and apple cider vinegar
- 1 cup sweet onion chopped
- 1 clove garlic crushed (Dorot frozen crushed garlic - 1 cube)
- 2 cans crushed fire-roasted tomatoes Muir Glen - 14.5-ounce cans
- 1/2 can organic kidney beans drained (Eden Organic 15-ounce can)
- 1/2 can organic black beans drained (Eden Organic 15-ounce can)
- 1/2 cup water
- 1/2 can of tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp unrefined sea salt or pink Himalayan
- 1 tsp black pepper
- 1/2 cup salsa mild (Use spicy or Picante sauce based on your taste preference.)
Instructions
- To prepare the chicken, cut the breasts into one-inch pieces. Marinate in the Italian Salad dressing overnight or for at least 2 hours. (I prefer to also pound the chicken with a meat mallet so it comes out tender.)
- Cook the chicken pieces in a skillet over medium heat until fully cooked (about 5-8 minutes, depending on the thickness of the chicken).
- When the chicken is done, place it in the slow cooker with the rest of the ingredients. Cook in the slow cooker for several hours on low or cook in a large saucepan on the stove until hot.
Notes
Simply omit the chicken and double the beans for a vegetarian option. Add a green bell pepper and yellow pepper for more color and different flavors. I usually serve this with Pamela's gluten-free corn bread and a green salad for a quick healthy meal.