Ingredients:

  • 5 lbs boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 large garlic cloves, minced
  • 2 x 15 oz cans black beans, rinsed and drained
  • 1 x 15 oz can kidney beans, rinsed and drained
  • 1 x 28 oz can diced tomatoes, undrained
  • 1 x 15 oz can crushed tomatoes
  • 5 cups frozen sweet corn
  • 1/2 cup low sodium chicken stock
  • 4 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 tbsp smoked paprika (Pimentón Ahumado)
  • 1 tsp dried oregano (Mexican preferred)
  • 1/2 tsp cayenne pepper (optional)
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp fresh lime juice
  • Fresh cilantro, chopped (for garnish)
  • Shredded Sharp Cheddar or Monterey Jack Cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Tortilla chips or Fritos (for garnish)

Instructions:

  1. Prep the Vegetables: Dice the onion and red bell pepper. Mince the garlic. Rinse and thoroughly drain the black and kidney beans.
  2. Combine Ingredients: Place the raw chicken breasts directly into the bottom of the slow cooker pot.
  3. Layer the Flavors: Scatter the diced onion, bell pepper, and minced garlic over the chicken.
  4. Add Canned Goods: Pour in the rinsed beans, the diced tomatoes (with juice), and the crushed tomatoes. Add the chicken stock.
  5. Season Heavily: In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Sprinkle this seasoning blend evenly over the contents of the slow cooker. Do not stir yet.
  6. Set and Cook: Secure the lid. Cook the chili on the LOW setting for 7–8 hours or on the HIGH setting for 3.5–4 hours, until the chicken shreds easily.
  7. Shred the Chicken: Using tongs, transfer the cooked chicken breasts to a cutting board, or simply shred them directly in the pot using two large forks.
  8. Return and Incorporate: Stir the shredded chicken back into the chili mixture. The meat will absorb the flavorful liquid.
  9. The Final Touches: Stir in the frozen corn and the 2 tablespoons of fresh lime juice. The lime is crucial for brightening the flavor.
  10. Taste and Adjust: Allow the chili to sit for 5–10 minutes on the 'Keep Warm' setting for the corn to heat through. Taste and adjust the salt and pepper as needed before serving with desired garnishes.