I love a good chili, especially when it’s an easy dinner recipe. It’s one of those dishes that makes you and your guest feel at home. For National Chili Day, I decided to share my hearty, but healthy, chicken chili using a crockpot! This is a great addition to meal prep since it feeds a village, which means I can pack 6-8 lunches with it.
The recipe is also pretty versatile. You can substitute the chicken with turkey, or go meatless and substitute it with kidney or pinto beans. My version is pretty healthy and low in fat without compromising taste, but you can choose to add in sour cream to get that creamy goodness.
Crockpot Chicken Chili
- 3 large boneless chicken breasts or thighs
- 1 whole orange bell pepper, diced
- 1 whole green bell pepper, diced
- 1 jalapeno pepper, minced
- 3 cups low sodium chicken broth
- 2 limes
- 1 whole white onion, chopped
- 1.5 tbsp chili powder
- 1/2 tsp turmeric
- 1 can black beans, drained
- 1 can sweet corn, drained
- 1 can low fat refried beans
- 1 can Rotel tomatoes w/ green chiles
- 2 large cloves garlic, minced
- 1.5 cups brown rice optional
- 2 cups reduced fat shredded 4-cheese blend
Wash the chicken, pat dry, and place them on the bottom of the crockpot. Then throw in the onions, black beans, jalapeno, both bell peppers, corn, Rotel tomatoes, and refried beans on top.
In a large bowl, juice the limes into the chicken broth. Add the minced garlic, chili powder, and turmeric into the liquid and pour it into the crockpot.
Cook on HIGH for 4 hours. If you have time (and patience), cook it on LOW for 6 hours.
Meanwhile, cook the rice using a rice cooker or pot if you like to add rice with your chili. This is completely optional!
Either way, after either 3 or 6 hours, pull apart the chicken, add the rice, and stir it into the mixture. Slow cook for another 30 minutes. Layer the cheese over the chili 5 minutes before serving to let melt. Serve with cream cheese or avocado, or both!