Slow Cooker Black Bean Taco Chili

• Gluten free

• Meat

  • 1 1/2 lb Chicken breast

• Produce

  • 15 oz Black beans
  • 15 oz Corn
  • 3 cloves Garlic
  • 1 cup Green bell pepper
  • 1 Jalapeno
  • 15 oz Tomatoes, petite
  • 1 cup Yellow onion

• Canned Goods

  • 2 1/2 cup Chicken broth

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 1 1/2 tsp Chili powder
  • 1/8 tsp Red pepper flakes
  • 2 tsp Salt

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Monterey jack cheese
  • 1 Sour cream

Found on bakedbyrachel.com

Description

Ingredients

• 1 1/2lb chicken breast, trimmed of fat
• 15oz corn, drained
• 15oz black beans, drained and rinsed well
• 15oz petite diced tomatoes, drained
• 1C yellow onion, chopped
• 1C green bell pepper
• 1 jalapeño, diced
• 3 cloves garlic, minced
• 2 tsp salt
• 1 tsp ground black pepper
• 1/8 - 1/4 tsp red pepper flakes, optional
• 1 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 2 1/2 - 3C chicken broth
• Monterey Jack cheese, shredded
• Tortilla chips
• Sour cream

Directions

• To the bowl of a 5-6 quart slow cooker, add raw chicken breasts, beans, vegetables, spices and chicken broth. Cook on high for 4 hours or low for 8. Remove chicken breasts to shred, then return to slow cooker. Serve with shredded cheese, tortilla chips and optional sour cream.