You'll love this filling meal to warm you up from the cold!
If you told me that you don’t need another chili recipe because you already have too many, I’d tell you there’s no such thing! I mean, that might ring true when we’re in the middle of a summertime heat wave. But, once the winds start blowing colder and the season starts to change, it’s time for soups and stews. Cool fall and winter weather always motivates me to break out the Dutch oven or fire up the slow cooker. It’s the perfect time to try a new, hearty recipe. This Slow Cooker Black Bean Chicken Chili will perfectly fit the bill!
Many chili recipes are laden with fatty beef while others go plant-based with all vegan ingredients. Both of those are good, don’t get me wrong, but sometimes I want an option in between the two: a lean chili recipe that’s protein AND vegetable packed. That’s what makes this Slow Cooker Black Bean and Chicken Chili recipe perfect. It’s packed full of healthy proteins (like black beans and chicken breasts), and it definitely doesn’t skimp on the vegetables, either.
The best thing about this chicken chili is that it’s all made in the slow cooker so it’s easy to fit into your busy schedule. It’s perfect on its own, but you can also enjoy it over brown rice. If you really want a filling meal that will warm you up from the cold, whip up a batch of our Old-Fashioned Cornbread for on the side!
Chicken Chili is the Best of Both Worlds
I love the way that chicken breasts break down in a slow cooker. If you cook them whole, they’ll become so soft that they’ll shred right up! Since we didn’t want shredded chicken for this recipe, we chopped them into bite-sized pieces before tossing them into the bowl. That means that every bite will be so tender, they’ll absolutely melt in your mouth.
Then, we amped up the flavors by adding chipotle peppers and jalapeños. They can both be pretty spicy, and since I’m a big fan of spicy foods, I said bring it on! But, if you’re sensitive to spice, we’d recommend a few modifications. Instead of using the entire can of chipotle in adobo sauce, just scoop out the sauce. It’ll bring that spicy, deep, rich flavor without too much spice. As for the fresh jalapeños, you can remove the seeds so you’ll have a ton of fruity flavor without all that burn-your-tongue-off spice.
Finally, there’s all the vegetables in this Slow Cooker Black Bean Chicken Chili. The onion, garlic, and bell pepper come together to form the base of this tasty chili while the corn and tomatoes sweeten things up. Adding corn to chili is my favorite way to add some texture and flavor to a stew like this! Since tomatoes can also be a bit acidic, the perfect way to create balance is to top each bowl with an avocado (which, is filled with nutrients and healthy fats itself).
There you have it! A ton of nutrition from the vegetables and a protein-packed bowl thanks to the black beans and the lean chicken breasts. This Slow Cooker Black Bean Chicken Chili should definitely make the cut on your regular weeknight dinner rotation.
Slow Cooker Black Bean Chicken Chili
- 2 boneless and skinless chicken breasts chopped into bite-sized pieces
- 28 ounces black beans cans, drained and rinsed
- 14 ounces corn can, drained
- 14 ounces crushed tomatoes can
- 7 ounces chipotle peppers can, drained and diced
- 1 jalapeno deseeded and diced
- 1 white onion diced
- 2 garlic cloves minced
- 1 bell pepper diced
- 1 cup chicken broth low-sodium
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 avocado diced
- Add all the ingredients except for the avocado into the slow cooker.
- Cook on low for 5 to 6 hours, or low for 3 to 4 hours. Add the avocado when cooking is complete, and serve with tortilla strips, cheese or a dollop of sour cream!
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What soups, stews and chilis are you most looking forward to making this winter? Let us know in the comments section below. If you need some inspiration, follow us on Facebook or Pinterest for some skinny ideas!