Name something better than a big bowl of hot chili on a cold, winter day. I dare you! Okay, technically it’s still fall, but still. The point I’m trying to make is that to me, a big bowl of chili is the perfect dinner on those cold nights. And if you agree with me, read on, because I have the perfect easy chili recipe for you!
To be perfectly honest, I normally don’t measure out my ingredients when I make chili. 9 times out of 10, I just throw whatever vegetables, grains, or meat I have on hand into the Crock-Pot, add some spices, and hope for the best. However, even though I don’t really use recipes, this is the basic formula I use:
- Protein – ground turkey breast, ground chicken breast, or chicken breast. Or if it’s vegetarian-based, I’ll use lentils or quinoa
- Beans – black beans, kidney beans, or white beans
- Canned tomatoes
- Sauce – can of tomato sauce or can of pumpkin puree
- Liquid – Vegetable broth, chicken broth, water, or a combination
- Vegetables – onions, peppers, carrots, green beans, or pretty much anything I have
- Starch – sweet potatoes, potatoes, butternut squash, kabocha squash
- Spices – chili powder, paprika, cumin, garlic powder, cinnamon, cocoa powder, black pepper
As you can see, I have a lot of different options, and normally I just toss one (or a few) from each category into the Crock-Pot, set it to low, and let it cook all day. The result is that I get a different-tasting chili every time, but one that I’m sure will also be loaded with a variety of different nutrients and textures.
Even though each batch of chili is different, over the years, I’ve discovered my absolute favorite chili recipe, and it’s the one I’m about to share with you! This particular recipe is perfectly spiced, nice and chunky, and includes all of my favorite ingredients. When I’m in need of a big bowl of comfort food that I know will taste good (because let’s be honest, sometimes recipe testing doesn’t always go as planned), I always turn to this recipe here.
I’d say that 50% of the time I make it with regular chicken breasts, and the other 50% of the time I make it with ground turkey breast. Both taste good, but they both result in a different consistency, so I like to switch it up, depending on what I’m in the mood for.
This recipe is so incredibly easy to make – all you have to do is throw everything in the Crock-Pot, put the lid on it, and then come back a few hours later for a nice, delicious meal! However, if you are using ground meat, then I highly suggest browning the meat in a pan on the stovetop first, and then add it to the Crock-Pot. So technically there’s an additional step, but it’s well-worth the extra 5 minutes!
If you’re using chicken breasts, then about 1 hour before you’re ready to serve the chili, you’ll need to remove the chicken, shred it with a couple of forks, and then return it to the Crock-Pot to finish cooking it. Again, it’s an extra 5 minutes, but it’s well-worth it!
After that, all that’s left to do is grab a big bowl, fill it to the top with chili, top it with your favorite toppings, and then dig in! Have I convinced you to make this recipe yet? If not, just go ahead and make it anyway 🙂 You won’t regret it… especially on those chili winter or fall evenings!
Crock-Pot Chicken Chili
Ingredients
- 4 boneless, skinless chicken breasts Or 1 lb. ground meat
- 1 medium onion chopped
- 1-2 cloves garlic minced
- 1 bell pepper diced
- 2 cans (15-ounces each) diced tomatoes undrained
- 1 can (15-ounce) no-salt-added tomato sauce
- 1 can black beans rinsed and drained
- 2 cups low-sodium chicken broth
- 1 lb. diced butternut squash or 1-2 diced sweet potatoes
- 1-2 cups water or to desired consistency
- 2 TBSP chili powder
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. cocoa powder
- 1/2 tsp. ground cinnamon
Instructions
- If using ground meat, heat a large skillet over medium heat and add a little bit of oil. Cook until meat is browned, breaking up chunks as you go along.
- Add the meat and remaining ingredients to a large Crock-Pot. Mix well.
- Cover and cook on low for 8-9 hours, or high for 6-7 hours.
- If using chicken breast: when there is about 1 hour left, remove the chicken, use two forks to shred it, and then return the chicken to the Crock-Pot to continue cooking.
- Dish out into bowls and top with plain Greek yogurt, diced avocado, cheese, or desired toppings.
