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Chili is more than just a dish; it's a comforting embrace on a chilly evening, a gathering of flavors that warms the soul, and a versatile meal that can be customized to suit any palate. The Spicy & Savory Slow Cooker Bean and Chicken Chili is an epitome of this beloved comfort food, combining the heartiness of chicken and beans with a tantalizing blend of spices to create a dish that is both satisfying and nourishing. This recipe is particularly appealing not only for its rich flavors but also for the ease of preparation offered by the slow cooker, making it an ideal choice for busy weeknights or leisurely weekend gatherings.

Savoury Slow Cooker Bean and Chicken Chili

Warm up your evenings with this Spicy & Savory Slow Cooker Bean and Chicken Chili. Perfect for busy days, this dish combines the heartiness of chicken and beans with a vibrant mix of spices, all simmered to perfection in a slow cooker. Packed with protein and fiber, it's a nutritious, customizable meal that embodies comfort food at its best. Easy to prepare and even easier to enjoy, this chili is a delightful addition to any gathering or family dinner.
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can (14.5 oz) diced tomatoes (with their juices)

2 cups low-sodium chicken broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust to taste for preferred heat level)

Salt and black pepper to taste

1 tablespoon olive oil

Fresh cilantro and lime wedges for garnish (optional)

Shredded cheese and sour cream for serving (optional)

Instructions
 

Sauté the Aromatics: In a large skillet set over medium heat, pour in the olive oil. Once heated, add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and continue cooking for an additional 1 minute, or until the garlic is fragrant.

    Combine Ingredients in Slow Cooker: Transfer the sautéed onion and garlic mixture to the slow cooker. Add the chicken thighs, drained black beans, kidney beans, and pinto beans. Pour in the diced tomatoes with their juices, followed by the chopped red and green bell peppers. Next, add the chicken broth and sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, and season generously with salt and black pepper. Stir thoroughly to ensure all ingredients are well combined.

      Cook the Chili: Secure the lid on the slow cooker and set it to cook on low for 6 to 8 hours or high for 3 to 4 hours. The chili is ready when the chicken is fully cooked and tender.

        Adjust the Seasoning: About 30 minutes before you plan to serve, taste the chili and adjust the seasoning as desired. You can enhance the flavors by adding more salt, pepper, or chili powder based on your preference.

          Shred the Chicken: When the cooking time is complete, shred the chicken thighs right in the slow cooker using two forks. Stir well to mix the shredded chicken back into the chili, ensuring every bowl is hearty.

            Serve and Enjoy: Scoop the hot chili into bowls. For an extra touch, garnish with fresh cilantro, a squeeze of lime juice, and if desired, top with shredded cheese and a dollop of sour cream.

              Enjoy your nourishing and flavor-packed chili, perfect for cozy gatherings or a comforting weeknight dinner!

                Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings