Crockpot Red Chicken Chili Recipe

Chili season is almost here again! I just love the smell cooking, makes me want to have the gang over to watch football or watch a movie together. A comfort food great anytime of the year but some of the seasons trigger it for most frequent cooking.

Chicken makes this hearty and really will satisfy the hungriest bunch!

Saute the chicken chunks first with garlic and a whole chopped pepper

really makes the chicken seasoned perfectly!

I always use whole tomatoes put through the food processor to your desired chunkiness~!

Start with:

• 4 cubed chicken breasts
• 1 whole bell pepper chopped fine
• 3 cloves finely minced garlic
• 2 tablespoon olive oil
• salt, pepper to taste
• 1 tablespoon chili powder
• Saute chicken with seasonings on medium high heat in oil for 2 minutes on both sides stirring. Add the peppers and garlic. Cook for 3 more minutes. Set aside.
• In a large 5 to 7 quart crock pot add:
• 2 cans great northern white beans or (homemade beans cooked around 2lbs)
• 1 16 ounce can kidney or other red beans
• 1 28 ounce can whole tomatoes put through the food processor
• 1 small can chicken broth 12 ounces
• 1 package of taco seasoning or chili seasoning
• pinch of cayenne (optional)
• For thickening add 1/4 cup masa flour with cold water to make a paste add 15 minutes before chili is cooked to thicken

Add the chicken mixture into the crock pot with the above ingredients and stir. Place crock pot on high for 3 to 5 hours. Around 15 minutes before you serve this add the masa flour to thicken. Salt, pepper to taste.

Serving suggestions: sour cream on top, avocado slices, tortilla chips, shredded cheddar cheese and sliced black olives.

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