SLOW-COOKER CHICKEN CHILI

Slow-Cooker Chicken Chili image

Provided by Kelly Senyei

Time 4h15m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 pounds ground chicken
1 1/2 cups diced onion
1 green bell pepper, finely diced
3 cloves garlic, minced
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can tomato sauce
2 tablespoons tomato paste
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons ground coriander
1 teaspoon dried oregano
1/4 teaspoon chili powder
1/2 teaspoon kosher salt
2 cups low-sodium chicken broth
Sour cream
Shredded Cheddar
Sliced scallions

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 10 minutes. Transfer to a 6-quart slow cooker.
Add the onion, pepper, garlic, both beans, tomato sauce, tomato paste, cocoa powder, cumin, smoked paprika, coriander, oregano, and chili powder to the slow cooker. Stir together, then add the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours.
Serve the chili with your desired toppings.

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