adapted from a recipe found on http://crepesofwrath.net/2009/02/11/crock-pot-shredded-chicken-chili/
1 onion, diced
1 can black beans
1 can kidney beans
*substitute canned beans for leftover pintos, field peas, or even butter beans. bean it up.1 can tomato sauce
2 diced tomatoes with green chilies
*substitute with leftover tomatoes that are going bad. dice and add ground red pepper for fire or a separate small can of green chilies
palmful of chili powder
palmful of paprika
palmful of ground cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper, adapt to taste
3 boneless skinless chicken breasts or leftover chicken/turkey
1 cup red wine (if you have any leftover... :))chopped fresh cilantro
low-fat gf sour cream (optional)
cheddar cheese (optional)
rice, tortilla chips, tortillas (your preference, for serving)
*feel free to add any leftover corn or other veggies. if your chili gets too chunky, add more tomato sauce or some gf chicken broth (you probably have plenty around for the holidays)
*use leftover rice or cornbread instead of tortilla chips
spray your crockpot with pam to prevent sticking. dump everything except meat into the pot. add seasonings and wine and stir. place meat on top of mixture. cover crockpot. cook on high for 4-6 hours (based on whether your meat is already cooked or not-- longer if meat needs cooking). 30 minutes before your chili is done, shred the meat and add fresh cut cilantro. stir. allow to finish cooking. serve up with sour cream, cheese, and tortilla chips as you choose. enjoy!
