Ingredients
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1 (11 ounce) can mexicorn, drained
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5 teaspoons chili powder
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1 teaspoon ground cumin
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1 teaspoon salt
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2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
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2/3 cup tortilla chips, finely crushed
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1 large onion, chopped, 2 cups
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1 large green pepper, chopped, 1 3/4 cups
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1 (15 1/4 ounce) can kidney beans, rinsed, drained
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cheese, shredded
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sour cream
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fresh cilantro, chopped
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1 garlic clove, minced
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1 (14 1/2 ounce) can Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved
Instructions
- Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
- In separate bowl, combine chicken and tortilla chips.
- Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
- Cook on high four hours.
- Serve with cheese, sour cream and cilantro, if desired.
- Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.