Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can diced tomatoes (with juice)
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 chipotle pepper in adobo sauce, minced (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for searing, optional)

Instructions:

  1. Chop the onion and bell peppers.
  2. Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until lightly browned (skip if you want to save time).
  3. Add the chicken to the crockpot. Layer in the chopped vegetables, beans, diced tomatoes, garlic, and spices.
  4. Pour in the chicken broth, ensuring that the ingredients are well covered.
  5. Season with salt and pepper, then stir to combine all ingredients.
  6. Set the crockpot to low for 6-8 hours or high for 4-5 hours. Cook until the chicken is tender and easily shreds with a fork.
  7. Remove the chicken, shred it with two forks, and return to the chili. Stir well to combine.
  8. Ladle into bowls, garnish as desired, and enjoy!