Welp, July and August were definitely some
I had a wonderful first week of school with my new kiddos, and I'm ready to get back to sharing yummy recipes and more! I've got a great new recipe for you, and four reasons why you should make it ASAP.
1. This meal is tasty and healthy - what's better than that?
2. The recipe is easily adapatable for my vegetarian friends - see below.••
3. It's fun to try a variation of traditional chili - mix it up!
4. The slow cooker does all the work for you - perfect for a busy household.
Chicken Taco Chili
Recipe adapted from Skinnytaste
Serves 5-8, depending on portions
*1/2 16-oz can black beans
*1/2 16-oz can kidney beans
*1 8-oz can tomato sauce
*2 14.5-oz cans diced fire-roasted tomatoes
*1 packet taco seasoning
*1 tbsp cumin
*1 tbsp chili powder
*3-4 boneless skinless chicken breasts
••Make this vegetarian friendly by omitting the chicken and doubling the beans. I might suggest adding some frozen corn (I forgot to add it to my version!) for extra bulk.••
•••If you have little ones or picky eaters, you can cut the heat from this recipe by reducing or omitting chili powder, and/or using regular diced tomatoes instead of fire-roasted.•••
*Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover.
*Cook on low for 8-10 hours or on high for 5-6 hours (time will depend on number and size of chicken breasts).
*Half hour before serving, shred the chicken - I did this in the slow cooker, but you can also remove and shred the chicken breasts before adding it back to the slow cooker.
*Serve plain or with your choice of additions. I suggest shredded cheese for topping the chili, plus lettuce and tortilla chips for wrapping and dipping. Yum!
|Seasoning | All the additional ingredients (minus the chicken)|
|Almost everything in the slow cooker|
|8 hours later...|
|Lettuce and Black Bean & Quinoa Tortilla Chips | Chili on top|
And of course we had to top ours with cheese! :)