Prep time: 15 mins | Cook time: 3 hrs | Total time: 3 hrs 15 mins | Servings: 10
This roasted red pepper chicken chili is an amazing slow cooker dish that is low in fat, loaded with protein, high in fiber, and packed with impressive flavors. A healthy meal that quickly became a favorite at home. To kick the spice a notch, add some cayenne pepper or your preferred hot sauce after cooking.
Ingredients
2 tbsp olive oil
4 cloves garlic, minced
1 large onion, peeled and chopped
2 lbs boneless, skinless chicken breast or tenders
1 large red bell pepper, seeded and chopped
24 oz. jarred roasted red peppers in juices
1 1/2 tbsp ground cumin
3 tbsp chili powder
1 c. chopped celery
30 oz. red kidney beans, drained
2 c. chicken broth
2 1/2 tsp sea salt
How to make Roasted Red Pepper Chicken Chili
Step 1: Add oil into a preheated large skillet over medium heat. Then, add the chopped onions, peppers, celery, and garlic. Cook for about 3 to 5 minutes, stirring often, until tender.
Step 2: In a large, slow cooker, transfer the sauteed vegetables. Add the drained kidney beans and top with the chicken. Sprinkle everything with chili powder, cumin, and salt.
Step 3: In a blender, pour the jarred roasted red peppers and their juices. Puree the peppers until very smooth. Over the chicken in the slow cooker, pour the pureed red pepper and chicken broth. Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high.
Step 4: Take the chicken out of the slow cooker once cooked through and shred using a fork. Return the shredded chicken to the slow cooker and stir.
Step 5: Serve the roasted red pepper chicken chili warm. Enjoy!
NOTE:
You can add 1 to 2 tsp cayenne pepper if you want a rather spicy chili. Alternately, you can add hot sauce to the chili after cooking.
Nutrition Facts:
Calories: 272 kcal, carbohydrates: 26g, protein: 28g, fat: 6g, saturated fat: 1g, cholesterol: 58mg, sodium: 1842mg, potassium: 950mg, fiber: 9g, sugar: 2g, vitamin a: 1520iu, vitamin c: 53.7mg, calcium: 84mg, iron: 4.6mg
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 large onion, peeled and chopped
- 2 lbs boneless, skinless chicken breast or tenders
- 1 large red bell pepper, seeded and chopped
- 24 oz. jarred roasted red peppers in juices
- 1 1/2 tbsp ground cumin
- 3 tbsp chili powder
- 1 c. chopped celery
- 30 oz. red kidney beans, drained
- 2 c. chicken broth
- 2 1/2 tsp sea salt
Instructions
Step 1: Add oil into a preheated large skillet over medium heat. Then, add the chopped onions, peppers, celery, and garlic. Cook for about 3 to 5 minutes, stirring often, until tender.
Step 2: In a large, slow cooker, transfer the sauteed vegetables. Add the drained kidney beans and top with the chicken. Sprinkle everything with chili powder, cumin, and salt.
Step 3: In a blender, pour the jarred roasted red peppers and their juices. Puree the peppers until very smooth. Over the chicken in the slow cooker, pour the pureed red pepper and chicken broth. Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high.
Step 4: Take the chicken out of the slow cooker once cooked through and shred using a fork. Return the shredded chicken to the slow cooker and stir.
Step 5: Serve the roasted red pepper chicken chili warm. Enjoy!
Notes
You can add 1 to 2 tsp cayenne pepper if you want a rather spicy chili. Alternately, you can add hot sauce to the chili after cooking.
