So listen, we love a good beef chili, but this version is much lighter and a lot healthier as well. It’s full of flavor and still packs the same punch as a good beef chili. Try it out!
#chilirecipe #fallrecipes #chickenrecipes
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* Please use the links below to purchase any items in my video. ( As an Amazon Associate I earn from qualifying purchases.)
MITO SANTOKU KNIFE LINK: https://nakano-knives.com/thatgirlcancook
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MUSIC ATTRIBUTES:
Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Days
Artist: Anno Domini Beats
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CROCKPOT: *If using a crockpot, add all of the ingredients into a slow cooker, and cook on low for 4 hours, or on high for 6 hours.
INSTAPOT: If using an Instapot, saute veggies the same in the bottom of your pot. Then, add all of the ingredients into the pot and cover. Cook on high pressure for 20 minutes. Vent, stir, and enjoy!
FULL LIST OF INGREDIENTS:
Serves: 4| Prep Time: 10 Mins | Cook Time: 20 Mins
– 1 Rotisserie Chicken ( I only used half of a large one.)
– 32oz Chicken Broth
– 3 to 4 Tbsp Mexican Crema (OR PREFERABLY 1/4 Cup Heavy Cream or 4oz Cream Cheese)
– 1 15oz Can White Kidney Beans
– 1 15oz Can of Northern Beans
– 4oz Can Diced Green Chiles
– 1 Yellow Bell Pepper, Diced
– 1/2 White Onion, Diced
– 1.5 Cups Frozen Fire Roasted Corn (Equivalent to 1 Can)
– 1 Jalapeno Pepper, Diced
– 1 Tsp Minced Garlic
– 1 Tsp Seasoned Salt
-1 Tsp Onion Powder
– 1 Tsp Garlic Powder
– 1 Tsp Ground Cumin
– 1 to 2 Tsp Chili Powder
– Salt and Black Pepper to Taste
– Cilantro, Lime, Cheese, Tajin for Garnish
