Prep Time: 15 minutes | Cook Time: 2 hrs 30 minutes | Yields: 6-8 servings

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.

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Honesty is
our policy

We answer everything
you want to know about our food.