Crockpot Chipotle Chicken Chili
This chili is bursting with flavors and brings a little heat. You can adjust how spicy the chili is by adding more or less chipotle pepper.
Servings: 6 servings
Calories: 296kcal
Cost: $13
Equipment
- food processor
- Crockpot
Ingredients
- 1 tablespoons extra virgin olive oil
- 1 yellow onion finely diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 tablespoons minced garlic
- 1 can dark red kidney beans
- 1 can white beans such as cannellini or great northern beans
- 2 cans diced tomatoes
- 1 pound chicken breasts or thighs cut into small bite size pieces
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can chipotle peppers in adobo sauce (7 ounces)
- 1 cup chicken stock
- salt and pepper to taste
Instructions
- Begin by spraying your slow cooker with non-stick spray.
- Add the olive oil, onions, bell pepper, garlic and chicken.
- Next rinse and drain your beans and add to your slow cooker.
- Add the diced tomatoes including the juice.
- Add the chicken and then add the chicken stock.
- Next, run your chipotle peppers with adobo sauce through a food processor until it comes out very fine and mashed. If you want a spicier chili then add the entire can. If you would prefer a less spicy chili then only add half.
- Add the salt and pepper, chili powder, paprika, and cumin.
- Stir well and then cook on low for 6 to 8 hours.
Notes
For a less spicy chili add less of the chipotle pepper in adobo sauce.
Nutritional information is an estimate only.
Nutrition
Calories: 296kcal | Carbohydrates: 36g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 213mg | Potassium: 1199mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1838IU | Vitamin C: 59mg | Calcium: 129mg | Iron: 6mg