15ozcan great northern white beans, drained and rinsed well
7ozcan whole corn, drained
1medium onion, chopped
1red bell pepper, chopped
1tspsea salt
3/4tspblack pepper
1tspchili powder
1/2tspcumin
1/2tspgarlic powder
2 1/2Cchicken stock
Optional toppings:
Shredded cheese
Avocado
Sour Cream
Tortilla strips
Jalapeño slices
Instructions
Trim and cut chicken into 1-inch pieces. Add raw chicken and remaining chili ingredients to the bowl of your slow cooker. Cook on high for 4 hours, or low for 8.
Divide among bowls. Serve with optional toppings. Store remaining chili in the refrigerator for up to several days or freeze for up to several months.
Notes
Recipe serves roughly 6-8. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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