Sante Fe Chicken Chili — Slow cooker/Crockpot Recipe
Spice up your day with this simple and delicious chili! Add cornbread cubes for interest, texture, taste and, of course, variety! So GOOD! Put a log on the fire; invite the neighbors over and enjoy with good conversation and laughter!
2 pounds chicken breast cut in ½ inch cubes (boneless, skinless)
4 medium sweet red peppers, chopped
2 large onions, chopped
4-5 garlic cloves, minced
1/4 cup olive oil
3 Tablespoon chili powder
2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 can diced tomatoes, (28 oz, drained)
2 cans chicken broth (14.5 oz each)
1 can black beans (15 oz)
1 can red beans (15 oz)
1 jar salsa (12 oz)
1 package frozen corn (10 oz)
½ teaspoon salt
½ teaspoon pepper
Sauté the chicken, peppers, onions, and garlic in oil until the chicken is no longer pink.
Add the above and remaining ingredients to slow cooker/crockpot.
Cook 6-8 hours on low; 4-6 on high
Season to taste
Options: top with cheese, sour cream, cilantro and cornbread cubes.
Enjoy in good company!