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Tex-Mex Chicken and Bean Chili

Print Recipe
Fire-roasted tomatoes, a poblano pepper, and cumin give this chili a deeper flavor than plain chicken and beans. The corn adds little pockets of sweetness.
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings 6 servings

Equipment

  • 6-quart slow cooker

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 can fire-roasted crushed tomatoes, 28 ounces
  • 2 cans pinto or black beans, 15 ounces each, drained and rinsed
  • 1 onion, diced
  • 1 poblano pepper, seeded and diced
  • 2 garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • 1 tablespoon mild chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 cup frozen corn
  • Salt, to taste
  • Lime wedges, cilantro, and tortilla chips, for serving

Instructions

  • Combine everything except the corn, salt, and serving toppings in the slow cooker.
  • Cover and cook on low for about 4–5 hours, until the chicken reaches 165°F and the vegetables have softened.
  • Remove the chicken, shred it, and return it to the pot with the corn.
  • Cover and cook on high for 20–30 minutes, until the corn is hot. Taste for salt and serve with lime, cilantro, and crumbled tortilla chips.

Notes

Cook: About 4–5 hours on low, plus 20–30 minutes for the corn. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.