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November 4, 2020

Slow Cooker TexMex Style Chicken and Black Bean Chili

a plate of chicken and black bean chili

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Makes 9 cups

5 servings

Easy to make and an excellent weekend meal.

Ingredients:

2 Tbsp canola oil

2 onions, diced

1 lb. chicken thighs, cut into chunks – no thighs? You can use chicken breasts

8 cloves garlic, minced or grated

2 Tbsp + 1 tsp smoked paprika

1 Tbsp chili powder

½ tsp chipotle chili powder

1 medium/large sweet potato, scrubbed well and chopped into 2 inch chunks to equal 2 cups

Two -19 fl. oz./540 mL cans no salt added black beans, rinsed and well drained

2 cups frozen corn, thawed

One – 28 fl. oz. can diced or whole tomatoes

 

Method:

  1. If you are using an instapot or a slow cooker that has the sauté feature, add oil to pot. Add onions and sauté for 3-5 minutes or until turning golden brown.
  2. Add garlic and continue to sauté for 1-2 minutes. Add chicken thighs and sauté until well browned.
  3. Stir in spices: smoked paprika, chili powder and chipotle.
  4. Add sweet potato, black beans, corn, and canned tomatoes. Stir well, cover and set timer for 6 hours. When ready to eat, serve with cornbread or your favourite flatbread. I always serve this with Cole slaw. Season to taste.

1 serving is equal to about 1 ¾ cup

I’ll be making this on my Facebook Live Show Wednesday, November 4, 2020 at 8pm EST  to find me check out mairlyn.smith

 

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