This recipe is a great way to end a beautiful fall day. The adobo sauce and chipotle peppers give it a little kick along with the comfort. The prep time is under 15 minutes and with the cook time being 8+ hours its an easy dish to make before a long work day. I used frozen chicken, but fresh chicken breast will work just as well. The great thing about chili is you can adapt it to what you like, so feel free to add or take out any ingredients you want. The serving size of this dish is very generous, so come with an appetite 🙂
Serves: 4 | Serving Size: 1/4 of dish
Ingredients:
- 1 (15-ounce) can reduced sodium black beans, drained and rinsed
- 1 (15-ounce) can low sodium pinto beans, drained and rinsed
- 4 cups sweet potato , chopped into 1/2-inch cubes
- 2 cups low sodium chicken broth
- 18oz skinless chicken breasts
- 1 (15-ounce) can no salt added tomato sauce
- 1 (14-ounce) can no salt added diced tomatoes
- 1 medium red onion, diced
- 1 cup fresh or frozen corn kernels
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon lime juice (optional garnish)
Directions:
- Place all ingredients (except lime juice) into a slow cooker. Set slow cooker on low for 8 hours.
- After 7 hours, shred the chicken breast and stir well. Continue cooking for up to one hour.
- Serve chili in bowls, and top with lime juice. Refrigerate leftovers in an airtight container.
Nutrition Information:
Per serving: Calories: 534; Total Fat: 5g; Cholesterol: 12mg; Sodium: 624mg; Total Carbohydrates: 78g; Dietary Fiber: 21g; Sugars: 17g; Protein: 44g
Nutrition Bonus: Potassium: 1101mg; Vitamin A: 957%; Vitamin C: 25%; Calcium: 53%; Iron: 26%
Recipe updated 3/28/2021
