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Slow-Cooker Red Pepper Chicken Chili

Main image for Slow-Cooker Red Pepper Chicken Chili blog post.

We’ve confessed our love for slow-cookers in the past, and this recipe for red pepper chicken chili just re-confirms that love. With a quick preparation and a cook time similar to your work day, you’ll have a perfect meal (and plenty of leftovers) ready for you by the end of your evening commute.

What you’ll need:

  • 2 lbs chicken breast, boneless/skinless
  • 1 large white onion, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 c chopped celery
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 24 oz roasted red peppers + juice
  • 30 oz red kidney beans, drained
  • 3 tbsp chili powder
  • 1 ½ tbsp ground cumin
  • 2 ½ tsp sea salt
  • 2 c chicken broth
  • A slow cooker

How to make:

  • Heat oil in a large skillet. Add chopped pepper, onion, celery, and garlic and saute
  • Transfer sauteed vegetables to slow-cooker and add in drained beans.
  • Place chicken on top and sprinkle with the spices.
  • Puree red peppers + juice in a blender until smooth, then pour into slow cooker along with broth.
  • Cover and cook on low 6-8 hours ( perfect for the duration of your work day!).
  • When you get home, transfer chicken to a plate or bowl, shred with a fork, and mix back into the chili.
  • Stir and serve!

Recipe adapted from http://www.aspicyperspective.com/roasted-red-pepper-chicken-chili-recipe/2/

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