Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 (15-ounce/425g) can kidney beans, rinsed and drained
  • 1 (15-ounce/425g) can diced tomatoes, undrained
  • 1 (10-ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 cup (240ml) frozen corn kernels
  • 1 packet (1-1.25 oz/28-35g) chili seasoning mix
  • 1 teaspoon ground cumin (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25ml)
  • 1 cup (240ml) chicken broth, low sodium
  • 1 tablespoon (15ml) lime juice, fresh
  • Salt and freshly ground black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream (or Greek yogurt), avocado, chopped cilantro, lime wedges

Instructions:

  1. Chop the onion and bell pepper, mince the garlic, and cube the chicken. Rinse and drain the beans.
  2. In the crockpot, combine the chicken, onion, bell pepper, garlic, black beans, kidney beans, diced tomatoes, diced tomatoes with green chilies, corn, chili seasoning, cumin, smoked paprika, cayenne pepper (if using), and chicken broth.
  3. Stir well to ensure all ingredients are evenly distributed.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. If using chicken breasts, shred the chicken directly in the crockpot using two forks.
  6. Stir in the lime juice and season with salt and pepper to taste.
  7. Ladle into bowls and top with your favorite chili toppings.