Although winter has been slow to arrive, once the temperature drops below 50 degrees I start to bundle up. Which also means time to make some winter recipes. Last year I was thrilled that I made turkey chili, but I really wanted to use my slow cooker. This year, I found success with a recipe I kinda just threw together.
Ingredients
3 pieces skinless boneless chicken thighs
2 jalapenos chopped
1 small onion chopped
1 can chopped tomatoes
1 can red beans, rinsed and drained
1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
1 cup vegetable broth
1 cup vegetable broth
2 tsps chili powder
2 tsps cumin
1 tsp cinnamon
salt and pepper to taste
Season the chicken thighs with salt and pepper. Add them to the slow cooker with the onions and jalapenos.
Next combine all the other ingredients in the slow cooker.
Cover and cook on high for 3 hours or low for 6 hours. It will start to smell fantastic around the 2-hour mark, but don’t open it!! Trust me, it’s worth the wait! And you thought the other chili was easy?
Hungry yet?
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