Even though I wrote that Super Bowl post early last week, I had no idea that it is this upcoming Sunday. Does it happen the same time every year like Thanksgiving, or is it random and out-of-the-blue because I do not remember it being this early into the spring semester. Then again, time makes no sense to me anymore since weeks go by so quickly that my brain doesn’t even register them. Is it Monday or Saturday?
But anyway, let’s talk the Super Bowl because that is quickly approaching and you’re going to need food to feed your friends and family. So I decided that I would showcase some of the recipes that I mentioned in my previous post, just to show you how delicious they are and attempt to convince you to make them for your party.
For my first recipe, I decided on Gina’s Crock Pot Chicken Taco Chili. Both Meg and Paulina have made it multiple times and it always smelled delicious when they brought it back with them to the apartment. So I figured if they liked it that much then it should be perfect for me. I always let them do the hard work testing recipes so they can see if they’re any good before I make them myself. I’m just kidding.
This chili is perfect especially if you’re not a beef fan but love the taste of chili. And it’s actually very healthy for you, perfect if you’re training for a triathlon and should start eating better. Someone please remind me of that every day so I stop consuming brownies, cookies, and chips along with everything else that’s bad in my apartment.
Crock Pot Chicken Taco Chili
Inspiration thanks to Skinnytaste
Ingredients:
1 onion, chopped
1 can black beans, 16 oz.
1 can kidney beans, 16 oz.
1 can tomato sauce, 8 oz.
1 package frozen corn, 10 oz.
2 cans diced tomatoes with chilies, 14.5 oz.
1 packet taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
2-3 boneless chicken breasts
Directions:
Combine onion, beans, tomato sauce, corn, tomatoes, taco seasoning, cumin, and chili powder in a crock pot. Once mixed together, place chicken breasts on top and cover. Cook on high for 6 hours or low for 10 hours.
A half an hour before serving, remove chicken and shred using two forks. Return the shredded chicken to the crock pot and mix together with the other ingredients. Top with any ingredients you like. Serve piping hot and enjoy.
I’ll just have to keep eating more of this chili, forever.
oh so decadent 
Mandie! These pictures are so good, the colors looks gorgeous – holy cow! Also yes to this chili all day everyday, but you know this already. So good.
Oh man I could scarf down a bowl of this right about now. I plan on making boring old beef chili for the super bowl BUT the winter is most likely not going anywhereeee so I shall save this for a snowy day 😀
Although at this point we may never see snow again, with this 50 degree weather we’re having. So insane!
this looks great and I love that you made this in a crock pot!
Thank you! It made it so easy, I just threw everything in and went about my day. Perfect crock pot meal!
This looks great! Do you drain the beans, or just dump it all in?
I drained the beans first and rinsed them, otherwise I think it might be too watery. But try it without rinsing and let me know how they come out!
I drained the beans but didn’t rinse them and it came out just fine! Thanks so much, one of our new hunting camp favorites, substituted a wild turkey breast and it was wonderful!
That sounds like a great alternative! And rinsing the beans is just a personal preference, I’m glad it came out so well :).
Does anyone know the nutritional details for this?
Pingback: Crockpot Chicken Taco Chilli | You Had Me At Mummy
I had to modify it for the ingredients I could get here, but I used basically the same recipe and wow! So tasty!
Pingback: That “Aah Haa” Moment | This Journey Is My Own.
Pingback: 75 Healthy & Nutritious Dinner Recipes | Fitness Bootcamp Singapore - Lose Weight and Fat Loss - Singapore Personal Trainer
Pingback: 85 Healthy Chicken Crock-Pots | Fitness Bootcamp Singapore - Lose Weight and Fat Loss - Singapore Personal Trainer