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Slow Cooker Chicken Chili

Slow Cooker Chicken Chili
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.

From Food Network Kitchens.
Directions for: Slow Cooker Chicken Chili

Ingredients

2 lb(s) ground chicken, coarsely ground preferred

3 Tbsp chili powder, plus 2 tsp

1 (15-oz) can kidney beans, drained and rinsed

1 (15-oz) can white beans, drained and rinsed

2 (28-oz) cans diced fire roasted tomatoes

1 medium sweet potato (about 10 oz), peeled and shredded

1 (15-oz) can low-sodium chicken broth

cup instant tapioca (recommended: Minute tapioca)

1 - 2 chipotle chiles in adobo sauce with seeds, chopped

2 Tbsp soy sauce

1 Tbsp kosher salt

1 Tbsp onion powder

1 tsp dried oregano

1 tsp ground cumin

tsp ground cinnamon

1 pinch ground cloves

- cup lager-style beer, optional

Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions

1. Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

2. Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Tips and Substitutions

Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

See more: Beans, Chicken, Comfort Food, Herbs, Main, Slow Cook, Tomatoes


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