Crockpot Chicken and Veggie Chili
There is just something about the simplicity of throwing a bunch of ingredient in a pot, pressing a button and BAM, hours later you have an incredible, home cooked meal! Healthy comfort food in a flash!
I LOVE cooking with the crockpot. I love chicken. I love veggies...
And therefore, this recipe is a WINNER! It was delicious and it is super simple!
What you'll need:
-3 teaspoons of extra virgin olive oil
-3 to 5 garlic cloves (whole or minced)
-1 cup of white onion, diced
-1 cup of bell pepper (I used red and green), chopped into cubes
-1 cup of celery stalks, diced
-1 cup of peeled (or baby) carrots, diced
-3 cups of skinless, boneless chicken breast, cut into bite size pieces
-1 15.5 oz can of kidney beans, rinsed and drained
-1 15.5 oz can of chickpeas (garbanzo beans) or white beans, rinsed and drained
-2 14.5 oz cans of diced tomatoes
Spices to add in:
-2 tsps of sea salt
-1 tsp of black pepper
-1 tsp of sweet spanish paprika
-1 1/2 tsp of cumin
-2 tsps of garlic powder
-1 tsp of dried basil
-2 tsps of chili powder
How to make it:
Drizzle olive oil into the bottom of the crockpot. Placed diced chicken on top of the oil and add in the spices. Toss to coat the chicken. Add in ALL other ingredients. Cook covered on high for 4 hours, or on low for 6. Stir at least once while cooking if you can to make sure the flavors cook evenly!
VIOLA! Delicious chicken and veggie chili! I like to top with a dollop of greek yogurt (instead of sour cream), a little shredded cheese and hot sauce. You can top it with whatever you like! :)
I hope you ENJOY it as much as we do!
21 Day Fixers: Makes 6 servings. Each serving counts as 1 red, 1 green, 1 yellow, 1/2 tsp. If you add any toppings, count those too!
