An easy, cozy new recipe for you all! I love simple, and this crock pot chili recipe is just about as easy it can get on these cold winter days. I use ground chicken instead of the traditional beef (I recommend grass fed organic beef if you are choosing beef!) and used black beans as my legume of choice. Feel free to mix it up with what you have on hand (i.e. ground turkey, kidney beans, chickpeas, etc.!)
This chili is full of fiber, and is a balanced meal with fats, carbohydrates and protein (I love adding avocado for healthy fats!) Feel free to serve over quinoa or your favorite whole grain. It’s also great with some organic blue corn tortilla chips or Siete Foods grain free chips for a delicious crunch like my fiance and I like to do! This is a great way to batch cook for healthy lunch and dinners during the week, or is great for a crowd for a football game! Happy winter to you! If you make and like this recipe, comment below or tag me on social media @freshplates!
Chicken & Black Bean Crock Pot Chili
Hearty and lighter version of your favorite chili!, great for cold and wintery days!
Ingredients
- 1 lb. ground chicken (preferably organic)
- 1 tbsp. olive or avocado oil
- 1 can of black beans, drained and rinsed
- 1 can petite diced tomatoes
- 1/2 red onion, diced
- 7 oz. marinara sauce, I used roasted garlic flavor)
- 1 tbsp. minced garlic (in olive oil), or 2 cloves minced
- 1/4 cup vegetable broth
- 1/2 tsp. sea salt and pepper to taste
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. paprika
- 1/4 lime, for garnishing
- 1 small handful of cilantro, chopped
Directions
- Step 1 Start by browning the ground chicken in a non-stick skillet, add oil as needed and cook until browned.
- Step 2 Meanwhile, dice the red onion and drain/rinse the black beans.
- Step 3 Add all ingredients into the crockpot and cook on high for 4 hours, stirring occasionally. Top with fresh lime juice, cilantro, and feel free to add other toppings like avocado slices. Enjoy warm!
