Whenever the weather becomes a bit cooler, crock-pot recipes popping up just about everywhere in the food blogging community. Full of flavor, they are perfect for the fall season. However, this taco chicken chili from comfort of cooking is definitely a meal that you can make throughout the year. It’s one of those throw-everything-in-a-pot recipes that really couldn’t get any easier. Even with the experimentation, it still turns out absolutely delicious. The best part about this dish? It’s healthy too.
Ingredients
- ① 1 16 oz. can black beans, drained
- ② 1 16 oz. can kidney beans, drained
- ③ 2 garlic cloves, minced
- ④ 1 medium onion, chopped
- ⑤ 1 jalapeno pepper, minced
- ⑥ 1 green bell pepper, chopped
- ⑦ 10 oz. package (1 1/4 cups) frozen corn kernels
- ⑧ 1 8 oz. can tomato sauce
- ⑨ 1 28 oz. can diced tomatoes, drained
- ⑩ 1 tbsp. cumin
- ⑪ 1 tbsp. chili powder
- ⑫ 1 tsp. dried oregano
- ⑬ 1 tsp. kosher salt
- ⑭ 1/2 tsp. freshly ground pepper
- 2 boneless, skinless chicken breasts, uncooked
- 1/4 cup chopped fresh cilantro
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https://foodietale.com/main-dish/crock-pot-chicken-taco-chili-by-georgia-johnson/
Please look preparation method at :