This roasted red pepper chicken chili recipe is not only a healthy choice for your family, but only takes 15 minutes of preparation while the slow cooker does the rest of the work for you. This recipe is well seasoned but not spicy. If you would like to kick up the heat a little more, add 1-2 teaspoons of cayenne pepper to the mix, or try adding your favorite hot sauce to the finished product.
- 2 pounds boneless skinless chicken breast or tenders
- 1 large onion, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 24 ounces jarred roasted red peppers in juices
- 30 ounces red kidney beans, drained
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 2 1/2 teaspoons sea salt
- 2 cups chicken broth
Step 1: Preheat a large skillet over medium heat. Add in oil, followed by chopped onions, peppers, celery and garlic. Sauté for 3-5 minutes, until soft.
Step 2: Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin and salt in the slow cooker.
Step 3: Pour the jarred roasted red peppers and their juices in a blender or food processor. Puree until very smooth and then pour in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
Step 4: When the chicken is cooked through, remove with tongs and shred with a fork. Stir the shredded chicken back into the crockpot. Serve warm.
This recipe is best served on a chilly day with a side of warm cornbread. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.