Roasted Red Pepper Chicken Chili Recipe Slow cooker Roasted Red Pepper Chicken Chili Recipe, a rich and tangy chili, yet easy on your waistline. Perfect for new year resolutions! There’s nothing like big pot of steaming chili to get you through the winter months. Filling and warming in both taste and temperature.
Yet, while so many of us are sticking to a new years diet, it can be tricky to find a chili recipe that delivers big flavor, without delivering big hips.
Well I’ve got one for you…
It’s a Healthy Slow Cooker Roasted Red Pepper Chicken Chili Recipe.
Robust. Sweet. Tangy.
Loaded with shredded chicken, red beans, and vegetables, all mingled together is a simmering bath of pureed roasted red peppers (instead of tomatoes.)
healthy chili recipe is show stopper in taste, texture, and visual appeal.
Just look at that color!
My Roasted Red Pepper Chicken Chili Recipe is also very easy to make, and can be thrown in the crockpot first thing in the morning, for a ready-and-waiting meal when you come home.
It’s low in fat, high in protein and fiber, gluten free, and dairy free (unless you top it with sour cream) making this roasted red pepper chili recipe a great option for healthy eating plans.
Although well-seasoned, this is not a
spicy chili, so it’s great for kids and those with spice sensitivity.
Yet feel free to add cayenne pepper, or your favorite hot sauce after cooking!
We’ll be serving our Healthy Slow Cooker Roasted Red Pepper Chicken Chili Recipe all month long, and hope you’ll give it a try as well.
You never know, it may just turn out to be a new family favorite!
Roasted Red Pepper Chicken Chili Recipe
Slow Cooker Roasted Red Pepper Chicken Chili Recipe! This healthy chili recipe is loaded with flavor, low in fat, high in fiber, and packed with protein.
Servings: 10 2 pounds boneless skinless chicken breast or tenders 1 large onion peeled and chopped 1 large red bell pepper seeded and chopped 1 cup chopped celery 4 cloves garlic minced 2 tablespoons olive oil 24 ounces jarred roasted red peppers in juices 30 ounces red kidney beans drained 3 tablespoons chili powder 1 1/2 tablespoons ground cumin 2 1/2 teaspoons sea salt 2 cups chicken broth
Preheat a large skillet over medium heat. Add the oil, followed by the chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften.
Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!
NOTE: This chili is well seasoned, but is not spicy. If you want to kick up the heat, add 1-2 teaspoons cayenne pepper. Or add hot sauce after cooking. Calories: 272 kcal , Carbohydrates: 26 g , Protein: 28 g , Fat: 6 g , Saturated Fat: 1 g , Cholesterol: 58 mg , Sodium: 1842 mg , Potassium: 950 mg , Fiber: 9 g , Sugar: 2 g , Vitamin A: 1520 IU , Vitamin C: 53.7 mg , Calcium: 84 mg , Iron: 4.6 mg Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking! More Healthy and Healthy Recipes Paleo White Chicken Chili Slow Cooker Chicken Ramen Noodles 5-Ingredient Miso Soup Slow Cooker Black Bean Soup
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