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, garlic, pepper and diced carrots in bowl of the slow cooker.
If you're using chicken breasts, cut them into 2 or 3 large pieces.
Next 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!