Black Bean, Corn & Chicken Chili

One thing that I enjoy above all else in my kitchen is my slow cooker (crockpot).  I have yet to make a dish that I didn’t like in it.  All you have to do is add the ingredients, cover and simmer for a couple of hours and in the end you have a wonderful tasty dish!
I love that fact that I am free to go to work, the gym, shopping, take a nap, or whatever I choose to do. Five, six, seven, or even eight hours later I return home to a cooked meal and an amazing smelling apartment. I hope you will try the recipe and let me know what you think of it.

Black Bean, Corn & Chicken Chili
3 pieces of boneless chicken breast (cubed)
2 teaspoons cumin
2 teaspoons chili powder
1 can chicken broth
2 cans black beans
1 can diced tomatoes
2 tablespoons salsa (thick)
2 (6 oz.) can tomato paste
1 can corn
1 onion (chopped)
1 roasted red pepper (chopped)
1 green pepper (chopped)
1 tablespoon garlic (minced)
A splash or dozen or so of hot sauce (all up to how hot you like it!)

*Be free to add whatever you feel like adding…that is what is wonderful about this dish. Add more veggies or different spices. It is all about how you want it to taste!

Add all ingredients to a slow cooker (or some call it a crockpot). Cover, heat, and simmer for approximately 4 to 5 hours. Stir occasionally – taste and enjoy!

{Black Bean, Corn & Chicken Chili}


12 thoughts on “Black Bean, Corn & Chicken Chili

    • Not a dumb question at all. I can’t believe I didn’t write about it.

      No I did not cook the chicken. I just cubed the chicken and threw it in there. Let me know if you have any other questions and let me know if you make and how you like it!

  1. Hello! I just discovered your site, loving it!

    This recipe looks great and I would love to try it 🙂

    If you don’t mind, i’m also going be posting a link to it on my site. Please let me know if you’re uncomfortable with it.


  2. Pingback: The winner is: Black Bean, Corn, and Chicken Chili « Delightfully Sweet

  3. Pingback: Black Bean, Corn, & Chicken Chili

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  5. I just made this tonight. Instead of plain diced tomatoes, I used diced with green chiles. I also added a diced jalapeno and I left out the cumin. It was delicious. My husband wanted it a little thicker, though, so we took a few bowls out and thickened it on the stove. Still, the recipe was great topped with sour cream and cheddar! Had it with some homemade chipotle cornbread cooked in the iron skillet!

    And just an FYI to everyone, roasting the red pepper really made all the difference in flavor. It’s not too difficult to do, so I wouldn’t skip it if you don’t have to 🙂


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