Slow Cooker Ground Chicken Chili

Name: Slow Cooker Ground Chicken Chili
Total time: 245 min
Yield: 6 Servings
Ingredients: 1 pound ground chicken; 2 tablespoons chili powder; 2 cloves garlic, minced; 1 ½ teaspoons ground cumin; ½ teaspoon red pepper flakes; 🧅 1 medium onion, chopped; 1 medium jalapeno pepper, seeded and finely chopped (Optional); 🌽 1 (15.25 ounce) can whole kernel corn, drained; 1 (29 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 🍅 2 (10 ounce) cans diced tomatoes with green chile peppers; 2 cups chicken broth; 1 tablespoon vegetable oil; 1 tablespoon sour cream, or to taste (Optional); 1 tablespoon shredded Cheddar cheese, or to taste (Optional); 1 tablespoon chopped green onions, or to taste (Optional); 1 jalapeno pepper, sliced, or to taste (Optional)

Cost $15, save $25

Source: Recommended by CookPal

245 Min
6 Servings
$15

Slow Cooker Ground Chicken Chili

Cost $15, save $25

Source: Recommended by CookPal

245 Min
6 Servings
$15

INGREDIENTS

Meat
- 1 pound ground chicken
Spices & Seasonings
- 2 tablespoons chili powder
- 2 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes
Vegetables
- 🧅 1 medium onion, chopped
- 1 medium jalapeno pepper, seeded and finely chopped (Optional)
- 🌽 1 (15.25 ounce) can whole kernel corn, drained
Beans & Legumes
- 1 (29 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
Tomatoes
- 🍅 2 (10 ounce) cans diced tomatoes with green chile peppers
Liquids
- 2 cups chicken broth
- 1 tablespoon vegetable oil
Optional Toppings
- 1 tablespoon sour cream, or to taste (Optional)
- 1 tablespoon shredded Cheddar cheese, or to taste (Optional)
- 1 tablespoon chopped green onions, or to taste (Optional)
- 1 jalapeno pepper, sliced, or to taste (Optional)

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

406

Calories

33
Protein
55
Carbs
8
Fats

💡 Serve with tortilla chips or cornbread for added texture.Use a programmable slow cooker to easily manage cooking times.Double the recipe for meal prep; it stores well in the fridge for up to a week or freezes for up to 3 months.Add a dash of lime juice or chopped cilantro for a fresh twist.