Monday, January 7, 2013

Roll Tide! Slow-cooker Chicken Taco Chili

Tonight the University of Alabama plays Notre Dame for the National Championship. As avid Alabama fans, our house is hoping for a 3rd National Championship in 4 years. I thought a nice warm bowl of chili would kick off the night right.

Chicken Taco Chili - serves 6-8

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can white corn kernels, drained
16 oz tomato sauce
28 oz diced tomatoes, no salt added
1 packet low sodium taco seasoning
1 tbsp chili powder
3 boneless chicken breasts, cut into bite-size cubes
1 avocado
shredded pepper jack cheese

Combine all ingredients in a slow cooker.  Mix to combine.  Cook for 6 hours high or 10 hours low.

Serve with shredded pepper jack cheese and sliced avocado. 

Roll Tide!!

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