Crockpot Chicken Taco Chili

I knew I couldn’t let my Chili 3000 spice sit in the cabinet for long.  I had to make a batch of chili.  And maybe with some upcoming football games you could use a new chili recipe too?

I made just a few changes to Skinnytaste’s Crockpot Chicken Taco Chili recipe, which calls for a taco seasoning packet.  I tried to replace the packet with my own spices, but I didn’t use enough.  The Chili 3000 was great, I just needed more.  I updated the directions below with the amount I’ll use next time.

As you can see, this recipe yields a lot of chili!  I had containers for lunch all week, plus extras for the freezer.  This would be a great recipe to make for a crowd, and you could serve it with shredded cheese, sour cream, and sliced jalapenos or olives.  It’s a great basic chili recipe no matter how you use it.

 

Crockpot Chicken Taco Chili

1 large onion, peeled and chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can red beans, rinsed and drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans petite diced tomatoes in juice
1 c. water
2 T Chili 3000
1 1/2 T cumin
1/4 t cayenne
24 oz. chicken breasts (about 3-4)

Add onions, beans, tomato sauce, tomatoes, water, and spices to the crockpot and stir well.  Place raw chicken breasts on top.  Cook on Low for 9-10 hours.  Shred chicken, and stir into chili.  Cook on High for 30 minutes.

-Lightly adapted from Skinnytaste

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