When your days are packed and your nights are busy, the crock-pot is a saving grace. Ask us how we know! (On second thought, don’t—we’re too busy to answer.) As masters of crock-pottery, we thought we’d share one of our favorite slow-cooked cold-weather recipes.
This chili is simple and delicious, perfect for a busy day, a lazy weekend, or a tailgate party. The chicken keeps things lean and healthful while the two kinds of beans add flavor, protein, and texture.
Serve it with tea-infused apple cider for the perfect pairing.
Ingredients:
- 1 pound ground chicken
- 1 16 oz can black beans
- 1 16 oz can white northern beans
- 1 16 oz can petite diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground red pepper flakes
- 1 teaspoon ground white pepper
- Salt, to taste
Directions:
- Place all ingredients in a crock-pot (do not drain beans or tomatoes first; all liquid goes into the pot).
- Cover and cook on high for 2 hours.
- Stir well to break up the chicken, then turn the crock-pot to low and continue to cook, covered, for 2-4 more hours.
- Serve with cheese and homemade bread—or anything else you’d like!
