Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes (with juice)
  • 1 cup chicken broth (low sodium)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp salt (to taste)
  • ¼ tsp black pepper (to taste)
  • Optional toppings: Sour cream, shredded cheese, chopped cilantro, sliced jalapeños

Instructions:

  1. Prepare the ingredients: Dice the onion and bell peppers. Mince the garlic.
  2. Layer the base: Place the chicken breasts in the bottom of the crockpot. Add the diced onions, garlic, and bell peppers on top.
  3. Add beans and tomatoes: Pour in the black beans, kidney beans, and diced tomatoes (with juice).
  4. Season: Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the mixture.
  5. Add broth: Pour chicken broth over all the ingredients in the crockpot.
  6. Stir gently: Combine all the ingredients without disturbing the chicken too much.
  7. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
  8. Shred the chicken: Once cooked, shred the chicken with two forks and stir back into the chili.
  9. Serve: Ladle into bowls and garnish with your choice of toppings.