Description
This chili is packed with flavor, yet on the lighter side for anyone who isn’t a fan of spice or chili powder. The best part is that the slow cooker does all of the hard work!
Ingredients
Units
Scale
- 2 chicken breasts
- 1 (7 ounce) can green chilies, chopped
- 1 large onion, chopped
- Optional: 1 jalapeno, minced (seeds removed for less heat)
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 cups kale, chopped
- 1 14 ounce can corn, drained
- 2 cans white kidney beans, drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt and pepper
- 4 cups low sodium chicken broth
- 1/4 cup all purpose gluten free flour (or sub brown rice flour)
- 1/2 cup unsweetened, plain almond milk (or sub other milk of choice)
- Salt and pepper to taste
- Juice of 1 lime
- TOPPING SUGGESTIONS:
- Lots of tortilla chips, broken up
- pepper jack cheese (could use a non dairy cheese for dairy free eaters, or omit it)
- Plain Greek yogurt, or sour cream, (again, find a dairy free option or omit for dairy free)
- Fresh chopped cilantro
- Sliced avocado
- Lime wedges
- Hot sauce
- Pickled jalapenos
Instructions
- To a large slow cooker add all of the ingredients except for the gluten free flour, salt and pepper to taste, and lime juice. Stir to combine. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
- Once the chicken has cooked remove it from the slow cooker and shred it with two forks. Place the shredded chicken back into the slow cooker.
- In a small bowl whisk together the milk and flour until well combined and no lumps remain. Add the mixture to the slow cooker. Allow the chili to cook on high for another 20 minutes, or until the chili has thickened.
- Add the salt and pepper to taste. At this time you can adjust the cumin for more smokiness or the oregano and parsley. Stir in Lime juice.
- Serve immediately with any or all of the topping suggestions above. I highly recommend at least the tortilla chips to add texture and crunch that kind of gets lost when working with slow cookers. Serve immediately.
- Store leftovers in an air tight container for up to 5 days. You can freeze the chili for up to 6 months. Defrost at room temperature or in the fridge.
Notes
Keep in mind that the cook time is actually inactive time because the slow cooker is doing all the cooking! Yay!
