Not your traditional chili, but it was still good. I added a little under a quarter of a cup of 2% mild cheddar cheese on top and we both really liked this. I honestly didn’t measure the cumin, chili powder or taco seasoning because I have made chili so many times, I know how much it takes, but the original recipe is still listed below. It’s a good change to the “normal” chili recipe and we’ll be having it again sometime. It was very easy.
Ingredients 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 8-oz can tomato sauce 1 package frozen corn kernels 2 14.5-oz cans diced tomatoes w/chilies 1 packet taco seasoning 1 tbsp cumin 1 tbsp chili powder 24 oz. (3) boneless skinless chicken breasts chili peppers, chopped (optional) chopped fresh cilantro
Preparation 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 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).