5-INGREDIENT SLOW COOKER TEX-MEX CHILI
RECIPE TYPE
Chicken
SERVES
6 to 8
Prep time: 15 min
Total time: 2 hr 30 min
Ingredients
INGREDIENTS
2 pkgs Maple Leaf Prime® Extra Lean Ground Chicken |
1 tbsp (15 mL) olive oil |
3 tbsp chili powder |
1¼ tsp salt |
650 mL jar Longo's Curato Passata Strained Tomatoes |
650 mL jar chunky salsa |
1 cup (250 mL) water |
2 540 mL cans red kidney beans, drained and rinsed |
Tortilla chips, for garnish, optional |
Shredded cheddar cheese, for garnish, optional |
Jalapeno slices, for garnish, optional |
Cilantro leaves, for garnish, optional |
Directions
DIRECTIONS
Heat oil in a large skillet over medium heat.
Add ground chicken, breaking up with a wooden spoon. Cook until no pink remains, 10 – 12 minutes.
Add chicken and any juices to slow cooker.
Stir chili powder and salt into chicken.
Add passata, salsa, and water.
Place lid on slow cooker and set to high. Cook for 2 hours, stirring halfway through.
Stir beans into chicken mixture and replace lid, cooking for another 30 minutes.
Spoon chili into bowls and serve with garnish fixings, if using.
