It seems there are endless ways to throw together a pot of chili, (and we’ve tried a ton of them!) but the delicious combination of red peppers and garlic in this particular recipe spikes this one way up to the top of our favorites list. The smell alone will tempt all in the vicinity to want to sample the goods before it’s time to dig in, but patience will pay off in the end – we promise!
3-4 hours to prepare serves 4-6
INGREDIENTS
1 pound boneless, skinless chicken breasts or tenders
15 oz. red kidney beans, rinsed and drained
12 oz. jarred roasted red peppers, juices reserved
1 cup low-sodium chicken broth
1 large red bell pepper, seeds and ribs removed, finely chopped
1/2 yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons cumin
1/2 teaspoon cayenne
1 bunch cilantro, garnish
Sour cream, garnish
PREPARATION
Heat olive oil in a large skillet over medium-high heat and sauté onion and pepper for 6-8 minutes, or until softened.
Add minced garlic and cook for 1 minutes, or until fragrant.
Transfer veggies to the bottom of slow cooker, and top with drained beans and chicken breasts. Season generously with salt and pepper, then add chili powder, cumin and cayenne.
Optional: blend together roasted red peppers and their juices until smooth.
Pour over chicken breasts, along with chicken broth, then cover and cook on high for 3-4 hours.
Uncover and shred chicken with two forks.
Stir together and serve hot.
Credit to: 12tomatoes