Slow Cooker Chicken Chili Recipe

Author: From Food Network Kitchens

Nutrition

Cal/Serving: 508
Daily Value: 25%
Servings: 6

High-Fiber
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat14g22%
Saturated4g19%
Trans0g0%
Carbs57g19%
Fiber13g54%
Sugars11g0%
Protein41g82%
Cholesterol130mg43%
Sodium2276mg95%
Calcium217mg22%
Magnesium143mg36%
Potassium2136mg61%
Iron9mg48%
Zinc4mg28%
Phosphorus523mg75%
Vitamin A8507IU170%
Vitamin C27mg45%
Thiamin (B1)0mg30%
Riboflavin (B2)1mg39%
Niacin (B3)13mg64%
Vitamin B61mg70%
Folic Acid (B9)104µg26%
Vitamin B121µg15%
Vitamin E5mg24%
Vitamin K21µg26%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated3g0%
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Slow Cooker Chicken Chili
4

INGREDIENTS

  • 2 pounds ground chicken, coarsely ground preferred
  • 3 tablespoons chili powder, plus 2 teaspoons
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 (28-ounce) cans diced fire roasted tomatoes
  • 1 medium sweet potato (about 10 ounces), peeled and shredded
  • 1 (15-ounce) can low-sodium chicken broth
  • 1/4 cup instant tapioca (recommended: Minute tapioca)
  • 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon onion powder
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 to 3/4 cup lager-style beer, optional

Recipe Details

Prep
Cook
Total Time
Servings 6 servings