**This post has been updated from March 2014. The recipe is just as delicious, just better pictures!
It is another cold day here in the south. I truly thought by moving south I would not experience freezing temperatures in March….well, I was wrong. At least this year. My family in Ohio is rolling their eyes at me because my 30 degrees feels much better than 2 degrees–but cold is cold and I am OVER it!!!
On a cold day, nothing warms me up like a warm bowl of soup or chili.
A few ingredients, a few hours and you are guaranteed to have a warming and delicious dinner waiting for your family. It is seriously one of the easiest and most flavorful recipes out there. It is also extremely versatile. You can adapt it to whatever you have in your pantry and can modify it to fit all sorts of diets.
- 1 lb boneless and skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained (or 2 cups pre-cooked dry black beans)
- 1 can (15 oz) kidney beans or cannelloni beans, rinsed and drained (or 2 cups pre-cooked dry kidney beans)
- 1 onion (minced)
- 1 green pepper chopped
- 2 cups frozen corn, thawed
- 2 cans (15 oz) diced tomatoes with juices (fire roasted are great for this recipe)
- 8 ounces pale beer
- 8 ounces chicken stock
- 2 tablespoons taco seasoining
- 1 Tbs minced garlic
- Mix together everything in crock-pot, except for chicken. Lay chicken in mixture and fully submerge in liquid. Cook on low 8-10 hours or on high for 4-6 hours, depending on your slow cooker. Remove chicken and shred with 2 forks and stir back into chili.
Let’s talk about the versatility of this chili for a moment.
- You can use any mixture of beans you would like.
- If your family is picky about chunks of tomatoes in their food, blend the canned tomatoes first.
- Use salsa instead of diced tomatoes.
- Substitute chicken stock for the beer.
- Omit beans and corn and add in an additional 1/2 pound chicken for a Paleo version of this Chicken Chili.
- My favorite thing to do is serve this Chili at a party with chips, rice, cheese, sour cream, diced onions, chopped tomatoes, cilantro, cubed avocado, lime wedges, etc for a meal filling, hearty dish that everyone loves and can make perfectly customisable for themselves.
For this recipe I recommend:
And because we all NEED easy meals, check out these tasty options from my Sunday Supper Family:
- Chicken Enchiladas by Eat, Drink and Be Tracy
- Chicken Scarpariello by Sunday Supper Movement
- Honey Mustard Chicken & Rice Pilaf by Wholistic Woman
- Pan Roasted Chicken Breasts and Vegetables by Simple and Savory
- Pineapple Chicken Stir-Fry by Mindy’s Cooking Obsession
- Roast Chicken by Monica’s Table
- Bucatini with Spinach Pesto by The Chef Next Door
- Chicken Marsala Lasagna Rollups by A Day in the Life on the Farm
- Extra Cheesy Stuffed Shells by Positively Stacey
- Quick Chicken Piccata by The Redhead Baker
- Apple Mustard Pork Tenderloin by That Skinny Chick Can Bake
- Cheesy Oven Omelette With Ham by Cricket’s Confections
- Cranberry Orange Pork Roast by Cosmopolitan Cornbread
- Sweet and Garlicky Slow Cooker Pulled Pork by Family Foodie
Sheet Pan Suppers
- Dijon Salmon Sheet Pan Dinner by Casa de Crews
- Ranch Sheet Pan Pork Dinner by Hezzi-D’s Books and Cooks
- Sheet Pan Roasted Chicken Thighs Provencal Style by Delaware Girl Eats
Soup and Sandwich Suppers
- Chicken and Cheese Pita Sandwiches by Pies and Plots
- Chicken Chili by A Mind “Full” Mom
- Chicken Marinara Panini by The Freshman Cook
Stove Top Suppers
- Arroz con Coco y Lentejas – Coconut Rice with Lentils by Food Lust People Love
- Asian Tuna Noodle Bowls by Cooking Chat
- Haluski (Cabbage and Noodles) by Cindy’s Recipes and Writings
- Healthy Quinoa Japanese Donburi Bowl by NinjaBaker.com
- One Pot Braised Lamb Shoulder Chops and Vegetables by Caroline’s Cooking
- Slow Cooker Chicken Ratatouille Stew by My Life Cookbook
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