Prep Time:
30 mins
Cook Time:
4 hrs 5 mins
Total Time:
4 hrs 35 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
Cover and cook on High until chili has cooked down and thickened, about 4 hours, or on Low for about 8 hours. Stir corn kernels into mixture during last 30 minutes of cook time.
Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.
Recipe Tips
This recipe can be made with 1 pound of boneless chicken breasts instead of ground chicken. Combine all ingredients (including spices) in a slow cooker, then submerge the raw chicken breasts under the liquid. Cook on Low for 7 hours. Shred the chicken breasts and return them to the slow cooker for 1 more hour of cooking.
For a spicier chili, increase the red pepper flakes to 1 teaspoon.
Nutrition Facts (per serving)
| 406 | Calories |
| 8g | Fat |
| 55g | Carbs |
| 33g | Protein |
