• Ingredients:


  •     1 tablespoon extra-virgin olive oil

  • 4 cloves garlic, minced

  • 2 medium onions, diced

  • 2 bell peppers red & green, chopped

  • 2 large carrots, peeled and diced

  • 2 pounds organic chicken (or organic ground turkey, grass-fed ground beef)

  • 1 can organic black beans (optional; you can also use chickpeas or even quinoa)

  • 1 cup water, more as needed

  • 1 (15-ounce) can tomato sauce

  •  1 (14.5-ounce) can diced tomatoes in their juices

  • 3 tablespoons chili powder

  • 1 tablespoon ground cumin


  • Combine the chicken, diced onions, and diced carrots in the bowl of a slow cooker: If you're using chicken breasts, cut them into 2 or 3 large pieces.

  • Add the liquids and spices: Stir to mix and coat the chicken and vegetables. (Wait to add the beans until the end of cooking.)

  • Cover and cook on high for 2 to 4 hours, or low for 6 to 8 hours. It's fine if the chili ends up cooking a little longer on the "low" or "warm," too.

  • Shred the chicken using two forks. Shred the chicken right in the slow cooker; or if it feels easier, transfer the large pieces to a bowl, shred, and then return the chicken to the slow cooker. Taste the chili and add salt, pepper, or additional spices, if desired.

  • If using beans, stir in  then cover and continue cooking until warmed through. This should take about 15 minutes. Watch for the chili to start bubbling again.

  • Serve with toppings and enjoy!



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