My mom had posted this pretty early in the year but I just decided to make it because I have already made this recipe numerous times. I don’t understand why she even shared it because she’s had it before. This is my go to chili recipe. I actually have Gina’s cookbook and it is full of great recipes.
Here is what you need:
1 small onion, chopped
1 (15.5 oz) can black beans
1 (15.5 oz) can kidney beans
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels
2 (10 oz) cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped- I skipped this and added 2 full jalapenos
1 packet reduced sodium taco seasoning or homemade (she has a homemade recipe on her page)
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
1/4 cup chopped fresh cilantro- I skipped this as well. It’s just for garnish
Now here come the world’s easiest instructions. Add all the ingredients except the chicken and cilantro into your crock pot. Stir everything together and place the chicken breasts on top.
Cover and cook on low for 8-10 hours or on high for 4-6 hours.
30 minutes before it is done, take out the chicken breasts and shred them. You can do this with 2 forks or just throw it in a mixer and it’ll shred it for you. I went with the mixer.
Add the chicken back in and stir together. Serve it with your favorite toppings.
This chili is always a hit. I have made it several different ways so you really have the freedom to customize it. I’ve made it milder by using regular diced tomatoes instead of the ones with chilies and also left out the jalapenos. I’ve also made it spicier by adding extra jalapenos or hot sauce. Enjoy!
Check out my Instagram @yourmomsposts for more pictures!