My mum brought us a huge slow cooker for our wedding. I am not sure how many grandchildren she was expecting, but this thing could feed an army! Since then I’ve used it quite a few times on a Sunday before we’ve gone off to church as it’s nice to not spend all afternoon in the kitchen once you’ve returned.
This chilli has to be one of my favorites because it is so simple to make and has such delicious flavor! It will make enough for about 6 adults and you could serve it with whatever you choose. My favorites are mexican rice or spelt tortillas.
- 1 onion, chopped
- 1 can black beans
- 1 can kidney beans
- 1 can tomato puree
- 1/3 package frozen corn kernels
- 2 cans diced tomatoes
- 1 tbsp cumin
- 1 tbsp chili powder
- 3-4 boneless skinless chicken breasts
- chili peppers, chopped (optional)
- 1/4 cup chopped fresh cilantro (optional)
Combine beans, onion, chili peppers, corn, tomato sauce, cumin and chili powder in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and a tiny bit of cheese if you like.