Chili is another of those types of foods that can be pulled together in so many ways. You can have meat or no meat – you can have chicken, turkey, beef or pork. You can have beans or no beans – you can have kidney beans, white beans, black beans, or pinto beans. It can be spicy or not. Also you could add other veggies or not. For this slow cooker creation, I made Black Bean Chicken Chili – and was deliciousness in a bowl!
I love the combination of Black Beans and Corn – they balance each other so perfectly. And honestly this chili could not be more simple. It took me maybe 5 minutes to put everything in the pot. Then I went out and enjoyed the day with my family and came home to a yummy, hearty bowl of chili!
As you can see from the pics, I served mine up with some cheese quesadillas. All I do it put some cheese, paprika and cumin in a folded tortilla and toast them in my biggest saute pan until gold brown on each side. You could also serve it with some Cheesy Jalapeno Corn Bread (just add a cup of shredded cheese and half a diced jalapeno to your fave corn bread recipe).
Now Let’s Get Cookin’!
Black Bean Chicken Chili
- Slow Cooker
- 8 oz Sour Cream
For the Chili
- 1½ lb Chicken Thigh boneless, skinless
- 1 28oz can Crushed Tomatoes
- 1 15oz can Sweet Corn
- 2 15oz can Black Beans drained
- 3 Garlic Cloves minced
- ½ Yellow Onion diced
- 1 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Parsley
For the Rice
- 2 cup Long Grain Rice
- 1 tbsp Avocado Oil
- 1 15oz can Tomato Sauce
- 1 tsp Cumin
- 4 cups Chicken Broth
- Prepare all of the ingredients.
- Place all ingredients for chili in slow cooker. Stir to combine. Cover with lid and cook on low for 6 hours.
- At 5½ hours, remove chicken from pot and chop into small pieces. Return chicken to pot and replace lid.
- In a sauce pan over medium heat, add oil and rice. Stir and cook until rice is lightly toasted. Add tomato sauce and cumin, stir to combine. Add chicken broth and cover with lid. Cook for 15 minutes (do not remove lid).
- Place a portion of rice in a shallow bowl. Ladle chili over top and garnish with a dollop of sour cream in the center.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: