With temperatures below freezing, there's no better time to make warm + hearty dishes.
What could be better, healthier + more satisfying than a great meal of Crockpot Chicken Chili?!
Do you like your chili
HOT? Spicy? Sweet?
Add in as many veggies as you wish. The more creative you get, the better!
If you're lacking creativity, feel free to steal the recipe below! It is AMAZING + guarantees leftovers!
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| Clean veggies for the chili + slice. |
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| Use celery, green peppers or jalapeño peppers. |
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| Peel 1 Sweet Onion + dice. |
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| Or have someone who doesn't mind the potency of an onion help out! |
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| Add 2-3 chicken breasts, 1 (6 ounce) can of tomato paste, 1 1/2 cups chicken broth (fat free, low sodium), 2 tbsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp cumin, 1/2 tsp black pepper, pinch of sea salt, 1 (15.5 ounce) can of kidney beans (drained + rinsed), 1 (15.5) can of organic black beans (drained + rinsed). |
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| Cook on low for 8 hours. |
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| Pull chicken then stir it up + garnish with low fat cheddar cheese. |
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| Enjoy! |
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