Skinnytaste Slow Cooker Chicken Taco Chili

• Gluten free

• Meat

  • 3 Chicken breasts, large boneless skinless

• Produce

  • 1 15-ounce can Black beans
  • 1/4 cup Cilantro, fresh
  • 1 10-ounce package Corn, frozen kernels
  • 1/4 tsp Garlic powder
  • 1 4-ounce can Green chiles
  • 1 15-ounce can Kidney beans
  • 1 Onion, small
  • 1/4 tsp Onion powder
  • 1/4 tsp Oregano, dried
  • 2 10-ounce cans Tomatoes with chiles

• Condiments

  • 1 8-ounce can Tomato sauce

• Baking & Spices

  • 1/2 tsp Black pepper, fresh ground
  • 1 1/2 tbsp Chili powder
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika, sweet

• Nuts & Seeds

  • 1 1/2 tbsp Cumin, ground

Found on andiemitchell.com

Ingredients

• 1 ½ tablespoons ground cumin
• 1 ½ tablespoons chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• ½ teaspoon sweet paprika
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 8-ounce can tomato sauce
• 15-ounce can black beans, rinsed and drained
• 15-ounce can kidney beans, rinsed and drained
• 10-ounce package frozen corn kernels
• 2 10-ounce cans diced tomatoes with chiles
• 4-ounce can chopped green chiles
• 1 small onion, chopped
• 3 large boneless, skinless chicken breasts (8 ounces each)
• ¼ cup chopped fresh cilantro, for serving

Directions

• For the taco seasoning, in a small bowl, combine the cumin, chili powder, garlic powder, onion powder, oregano, paprika, salt, and pepper.
• For the chili, in a 5- or 6-quart slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chiles, onion, and taco seasoning. Stir well. Nestle the chicken on top and cover.
• Cook on high for 6 hours or low for 10 hours. About 30 minutes before it’s done, remove the chicken and shred. Return the chicken to the slow cooker and stir well.
• To serve, scoop the chili into individual serving bowls and top with the cilantro.

Nutrition