Slow Cooker Ground Chicken Chili
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Description
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
- 1 tablespoon vegetable oil
- 1 pound ground chicken
- 2 tablespoons chili powder
- 2 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes
- 1 (29 ounce) can kidney beans, rinsed and drained
- 2 (10 ounce) cans diced tomatoes with green chile peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 1 medium onion, chopped
- 1 medium jalapeno pepper, seeded and finely chopped
- 2 cups chicken broth
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 tablespoon sour cream, or to taste
- 1 tablespoon shredded Cheddar cheese, or to taste
- 1 tablespoon chopped green onions, or to taste
- 1 jalapeno pepper, sliced, or to taste
Directions
- 1. 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.
- 2. Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
- 3. 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.
- 4. Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time.
- 5. Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.
Nutrition Facts
serving: 6 servings
calories: 405.5 kcal
carbohydrates: 54.6 g
protein: 32.7 g
saturated fat: 1.9 g
cholesterol: 50.6 mg
sodium: 1620.6 mg
fiber: 17.1 g
sugar: 3.8 g