Ingredients:

  • 1.5 lb boneless, skinless chicken thighs or breasts (700 g)
  • 1 medium yellow onion, diced (about 1 cup / 150 g)
  • 3 cloves garlic, minced (about 1 tbsp / 9 g)
  • 1 medium bell pepper, diced (any color) (about 1 cup / 150 g)
  • 1 cup frozen corn (or canned drained) (165 g)
  • 1 (14.5 oz) can diced tomatoes (410 g)
  • 1 (8 oz) can tomato sauce (227 g) OR 1 cup crushed tomatoes (240 g)
  • 1 (15 oz) can black beans, drained and rinsed (about 1.5 cups / 260 g drained)
  • 1 (15 oz) can pinto or kidney beans, drained and rinsed (about 1.5 cups / 260 g drained)
  • 1 cup low-sodium chicken broth (240 ml)
  • 2 tbsp chili powder (16 g)
  • 1 tbsp ground cumin (7 g)
  • 1 tsp smoked paprika (optional) (2 g)
  • 1 tsp dried oregano (1 g)
  • 1/2 tsp ground coriander (optional) (1 g)
  • 1/4–1/2 tsp cayenne (optional, to taste)
  • 1 tsp kosher salt (or to taste) (5 g)
  • 1/2 tsp black pepper (1 g)
  • 1 tbsp olive oil (if searing) (15 ml)
  • Juice of 1 lime (about 2 tbsp / 30 ml)
  • 1/4 cup chopped cilantro (loosely packed) (15 g)
  • Optional toppings: shredded cheddar or Monterey Jack, sliced avocado, sour cream or Greek yogurt, chopped green onions, tortilla chips, lime wedges

Instructions:

  1. Prep the aromatics and vegetables: dice onion and bell pepper, mince garlic, drain and rinse beans, and measure other ingredients.
  2. (Optional) Brown the chicken for extra flavor: heat 1 tbsp oil in a skillet over medium-high and sear chicken 2–3 minutes per side until golden (do not cook through), then transfer to slow cooker.
  3. (Optional but recommended) Sauté aromatics: in the same skillet, quickly sauté onion and bell pepper 3–4 minutes until softened, add garlic for the last 30 seconds, then transfer to slow cooker.
  4. Combine base ingredients in the slow cooker: add diced tomatoes, tomato sauce (or crushed tomatoes), drained beans, corn, chicken broth, and measured spices (chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, pepper). Stir to combine and nestle chicken into the liquid.
  5. Cook: cover and cook on LOW 6–8 hours or HIGH 3–4 hours, until chicken reaches 165°F (74°C) and vegetables are tender.
  6. Shred the chicken: remove chicken to a cutting board, shred with two forks, return to slow cooker, and stir to incorporate. Taste and adjust salt, pepper, or cayenne as needed.
  7. Thicken if desired: if chili is too thin, remove 1/4 cup hot chili liquid, whisk in 1 tsp cornstarch, stir slurry back in and cook on HIGH 10–15 minutes until thickened; or uncover and cook 15–30 minutes to reduce.
  8. Finish with brightness: stir in lime juice and chopped cilantro just before serving.
  9. Serve with garnishes of choice such as shredded cheese, sliced avocado, sour cream or Greek yogurt, chopped green onions, tortilla chips, or warm tortillas.