Ingredients
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1 tablespoon vegetable oil
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1 pound ground chicken
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2 tablespoons chili powder
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2 cloves garlic, minced
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1 ½ teaspoons ground cumin
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½ teaspoon red pepper flakes
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1 (29 ounce) can kidney beans, rinsed and drained
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2 (10 ounce) cans diced tomatoes with green chile peppers
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1 (15 ounce) can black beans, rinsed and drained
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1 medium onion, chopped
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1 medium jalapeno pepper, seeded and finely chopped (Optional)
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2 cups chicken broth
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1 (15.25 ounce) can whole kernel corn, drained
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1 tablespoon sour cream, or to taste (Optional)
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1 tablespoon shredded Cheddar cheese, or to taste (Optional)
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1 tablespoon chopped green onions, or to taste (Optional)
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1 jalapeno pepper, sliced, or to taste (Optional)
Directions
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Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
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Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
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Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
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Cover and cook on High until chili has cooked down and thickened, about 4 hours, or on Low for about 8 hours. Stir corn kernels into mixture during last 30 minutes of cook time.
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Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.
Recipe Tips
This recipe can be made with 1 pound of boneless chicken breasts instead of ground chicken. Combine all ingredients (including spices) in a slow cooker, then submerge the raw chicken breasts under the liquid. Cook on Low for 7 hours. Shred the chicken breasts and return them to the slow cooker for 1 more hour of cooking.
For a spicier chili, increase the red pepper flakes to 1 teaspoon.
Nutrition Facts (per serving)
| 406 | Calories |
| 8g | Fat |
| 55g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 406 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 2g | 10% |
| Cholesterol 51mg | 17% |
| Sodium 1621mg | 70% |
| Total Carbohydrate 55g | 20% |
| Dietary Fiber 17g | 61% |
| Total Sugars 4g | |
| Protein 33g | 65% |
| Vitamin C 14mg | 16% |
| Calcium 130mg | 10% |
| Iron 5mg | 30% |
| Potassium 668mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
