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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