i had a few people ask me about the recipe for chicken taco chili after i posted a photo on instagram last week, so here it is folks! it was definitely delicious, healthy and very easy. just make sure you don't cut your finger while chopping the onion like yours truly. i sure am clumsy sometimes.
we always like to eat our chili with trader joe's cornbread. it is so so so delicious! i adapted this recipe from here
and changed it up a bit according to my taste and what i had on hand.
feel free to do the same. i don't think it can go wrong as long as you
don't vary too much. i think next time i will add some zuccini!
1 16 oz. can black beans
1 16 oz. can kidney beans
1 medium onion, chopped
16 oz. package frozen corn kernels
1 8 oz. can tomato paste
2 14.5 oz. can diced tomatoes (with or without green chilies, i did one of each)
1 tbsp. cumin
1 tbsp. chili powder
1 packet taco seasoning
2 boneless, skinless chicken breasts, uncooked
combine ingredients in a slow cooker. stir until combined. place uncooked chicken on top and cover. cook on low for 6 hours or on
high for 4 hours, stirring occasionally. thirty minutes before serving, pull chicken breasts apart with two
forks. stir and continue cooking. top with any other
desired toppings... cilantro, shredded cheese, sour cream, etc.