Roasted Red Pepper Chicken Chili Recipe

5 stars (24 reviews)

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.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Servings:

Calories: 272kcal

Author: Sommer Collier

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

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.

Leftover chili tastes fabulous! Let it cool completely before transferring to an airtight container. Store the container in the fridge for up to 3 days.

To Freeze: Chicken chili is great to freeze for up to 3 months. Store it in an airtight container wrapped in a layer of aluminum foil for extra protection from freezer burn.

Nutrition