5-ingredient Slow Cooker Tex-Mex Chili
Ingredients
2 pkgs Maple Leaf Prime® Extra Lean Ground Chicken
1 tbsp (15 mL) olive oil
3 tbsp chili powder
1¼ tsp salt
680 ml jar tomato passata (strained tomatoes)
650 ml jar chunky salsa
1 cup (250 mL) water
2 – 540 ml cans red kidney beans, drained and rinsed
Tortilla chips, for garnish, optional
Shredded cheddar cheese, for garnish, optional
Jalapeno slices, for garnish, optional
Cilantro leaves, for garnish, optional
Directions
Heat oil in a large skillet over medium heat. Add ground chicken, breaking up with a wooden spoon. Cook until no pink remains, 10 – 12 minutes. Add chicken and any juices to slow cooker.
Stir chili powder and salt in to chicken. Add passata, salsa, and water. Place lid on slow cooker and set to high. Cook for 2 hours, stirring halfway through.
Stir beans in to chicken mixture and replace lid, cooking for another 30 minutes.
Spoon chili in to bowls and serve with garnish fixings, if using.
Made for families
No fake food. Only simple ingredients that we'll never hide.
Honesty is
our policy
We answer everything
you want to know about our food.
Honesty is
our policy
We answer everything
you want to know about our food.
