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SLOW COOKER CHICKEN CHILI

CHILI AU POULET A LA MIJOTEUSE
Ground Poultry Stews and braises Slow cooker To freeze In advance Favourites Mexican Recipes Internationally inspired Exceldor classics
6 Portions
15 min Prepping
5h Cooking
Recipe Easy

Ingredients


  • 1 tbsp. (15 ml) olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp. (15 ml) ground cumin
  • 1 tbsp. (15 ml) chili seasoning
  • 1 red bell pepper, diced
  • 1 tsp. (5 ml) oregano
  • 3/4 cup (180 ml) kernel corn (canned or frozen)
  • 2 cans (398 ml) diced tomatoes
  • 1 can (540 ml) black beans, rinsed and drained
  • Salt and pepper to taste

TOPPINGS (TO TASTE)

  • Sour cream
  • Fresh cilantro leaves, washed and spun
  • Corn tortillas
  • Sliced jalapeño peppers
  • Sliced avocado
  • Sharp cheddar cheese, grated

Directions

Click the steps to erase them.

  1. Heat oil in a skillet and brown onion and garlic for 1 to 2 minutes. Add ground chicken and brown meat until it is cooked and comes apart into small pieces.
  2. Place all ingredients (except toppings) into a slow cooker and mix well.
  3. Turn slow cooker on high and cook for 5 hours.
  4. Divide chili into individual bowls and serve with sour cream, a few fresh cilantro leaves, jalapeño peppers, avocado slices, grated cheese, and corn tortilla chips.