Chicken Enchilada Chili
Inspired by a friend, I’ve decided to start my own somewhat weekly tradition for the winter. For a while now, hubby and I have been bored of eating the same dinners all the time, and I’ve been really wanting to break out of that rut. I’ve also been wanting to learn how to use my crockpot better, so I figured that it’s perfect timing since chillier days are coming…it’ll be nice to have hot dinners ready when we get home, and to make things that are conducive to heating up the next day. My plan is to do this throughout the majority of winter, so I should have several new meals by the end!
- 1-2 pounds boneless, skinless chicken breast, cut into strips
- 1/2 large onion
- 1 orange or yellow bell pepper
- 1 clove garlic, minced
- 2-3 beefsteak tomatoes, diced
- 2 cans (15oz each) chili beans, undrained
- 1 can (29 oz) tomato purée
- 2 tsp garlic powder
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 Tbsp crushed red pepper
- 2 tsp Tabasco sauce (adjust depending on how much heat you want)
Chop up the pepper and onion into chunks.
Mix all of the ingredients together in the slow-cooker.
Cover, and then set the slow-cooker to cook for 8 hours. It’ll look like this when it’s done:
Then, just spoon some into a bowl and dig in. Biscuits or cornbread are perfect companions to this chili, so be sure to whip up your favorite recipe!