Prep time: 25 min
Total time: 6-7 hours
1 can diced tomatoes (796mL)
2 cans sodium-reduced mixed beans (540 mL)
1 cup sodium-reduced chicken broth
5 tbsp tomato paste
1 small onion, cut into 1⁄2 inch pieces
2 cloves garlic, grated or minced
2 ribs celery, cut into 1⁄2 inch pieces
1 red pepper, cut into 1⁄4 inch slices
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp chili powder
2 tsp oregano
1 1/2 tsp smoked paprika
1 tsp cumin
450 g boneless, skinless chicken breasts
Fresh pita bread, sour cream, sliced avocado and grated cheddar cheese
In slow cooker, stir together tomatoes, beans, broth, tomato paste, onion, garlic, celery, red pepper, salt, and pepper until combined.
Heat small, dry skillet over medium heat. When skillet is hot, add chili powder, oregano, smoked paprika, and cumin. Stir frequently until fragrant, about 30 seconds-1 minute. Transfer directly to tomato mixture and stir to combine.
Nestle chicken breasts in tomato mixture until halfway submerged. Cook on HIGH for 3-4 hours or on LOW for 6-7 hours, or until instant-read thermometer inserted in chicken reads 165°F. Transfer chicken to cutting board and shred using two forks; return to chili and stir in. Taste and season with additional salt and pepper as needed. Serve with desired toppings.
Rather than plating the chili in the kitchen, set up a small toppings bar so that kids can pick and choose from the toppings they prefer.
Originally published in the Winter 2018 issue. Photo by Alanna Lipson.