*New & Improved* Tomato-free Slow Cooker Chili

SLow cooker chili

Updated October 2015! If you, like me, can’t eat tomatoes and are in need of a chili recipe to hold you over, look no further! This chili is chicken-based, is completely tomato-free, and feeds 4-5. Adapted from Spark Recipes.

  • 3 boneless, skinless chicken breasts (fresh or frozen is fine)
  • 1 yellow onion, diced
  • 1 green onion, diced
  • 1 red pepper, diced
  • 1-2 Carrots, diced
  • 2-4 white mushrooms, sliced
  • 1-3 cloves of garlic, minced
  • 1 tsp ground cumin
  • 2 Tbsp chili powder
  • 2-4 tsp Sriracha
  • Salt and pepper to taste
  • 1 can refried beans
  • 1 19oz can white kidney beans, rinsed
  • 1 19oz can red kidney beans, rinsed
  • 1 small can corn
  • 3/4 C chicken broth
  • Juice from 1/2 a lime
  • Fresh cilantro for garnish

Add all ingredients (except the lime juice and cilantro) to your slow cooker. Stir well and make sure the chicken is mostly covered by liquid. Cook on high for 3-4 hours, or low for 6-7 hours. Fifteen minutes before cooking time ends, shred the chicken breasts apart using two forks and stir. Immediately before serving stir in the lime juice and cilantro. You won’t beleive it’s tomato free!!

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