Cold weather means chili in the slow cooker!
“A bowl of this chili is perfect for dinner. And I love that I can freeze leftovers!” –Debbie C.
Time:
300
Serves: 10
Serving size: 1 cup
Ingredients:
Instructions:
- Prep ingredients ahead of time (wash, dice, slice, etc.).
- If your slow cooker has a detachable cast-aluminum insert, remove the insert and place it on the stove on medium-high heat. If not, use a large skillet instead.
- Once insert/skillet is hot, add coconut oil and allow it to melt. Add minced garlic and cook until fragrant and slightly browned; about 3 minutes. Add onions and serrano peppers and cook until translucent; about five minutes. Add spices (chili powder, paprika, cumin, oregano, red pepper flakes and sea salt) and cook for another minute or two.
- Add ground chicken and cook until no pink is left; about ten to fifteen minutes.
- Transfer cast-aluminum insert back to slow cooker (or transfer cooked ingredients from pan to slow cooker), add remaining ingredients, cover and cook on low for eight hours or high for 4 hours.
- Serve hot along with your favorite chili toppings like avocado and cilantro.
Nutrition facts (per serving):