IT’S CINCO DE MAYO WEEK IT’S CINCO DE MAYO WEEK!!!
I really like Mexican food, is what I’m trying to say. Mexican and Indian are two food types that I could truly eat every day without getting sick of it. As Jay says….Mexican people don’t get sick of Mexican food, so why should we? He’s wise, that one.
It’s getting warmer here, but I know there are places around this great nation that are still chili, and I’m not one of those people that’s averse to warm, cozy foods when it’s warm out. I also love a good crock pot meal so….everyone wins! This chili has veg, beans, chili, and tons of spices that make the broth really delicious. Perfect for a weeknight food holiday when all you really want to do is pound Coronas, amirite?
You’ll need some boneless, skinless chicken breasts – 1/2 or so per person is plenty. Then you need canned diced tomatoes, canned black beans, tomatoes + green chiles, one of the best inventions on the planet, seasoned salt, cumin, chili powder, onion, garlic, a green bell pepper, and some frozen corn. Fresh corn is fine too, or a drained can of corn.
All the work here is in dicing the bell pepper and onion and mincing the garlic. I’m a firm believer that there is no point in a crock pot recipe if it involves browning meat in a separate pan, so sorry if that disappoints you. Dump in and cook is all I want to do here!
Once your veg is prepped, add it to the bottom of the crock pot in an even layer.
Then, dump in the 2 types of tomatoes, the corn, and black beans with all the juice from all 3 cans – that’s the liquid for the chili!
Top THAT with the chicken breasts and the spices.
Now, just cover the crock pot and cook this on high for 8 hours or low for 4.
The chicken will be super duper fall-apart tender, so just use a fork or two to shred it into the chili. Taste it and add salt if you’d like!
Now, you can of course top this any way you like, but I love lime juice and cilantro on this. Cheese, chips, and sour cream would be perfect too!
I love this because it’s so easy. There are tons of really involved taco and fajita meals that are so delicious but also have a thousand different things going on, so I like a lot that this is one pot, all the food groups, great flavors, and done.
Happy Cinco week! Try this soon.
- 2 boneless, skinless chicken breasts
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 14 ounces (1 can) canned fire roasted tomatoes
- 14 ounces (1 can) canned black beans
- 12 ounces (1 can) rotel or other tomatoes with chiles
- 1 cup frozen or fresh corn kernels
- 1 teaspoon seasoned salt
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- lime wedges and cilantro for serving
- Add all the ingredients to a crock pot. Cook on high for 4 hours or low for 8. Use a fork to shred the chicken into the chili. Taste, and add more salt if you'd like.
- Serve with lime wedges, fresh cilantro, and any other toppings you'd like!