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Slow Cooker Chicken Chili with Beans and Corn

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PREP TIME
30 min
COOKING TIME
245 min
TOTAL TIME
275 min
SERVINGS
6 servings
Dinner
Slow Cooker Chicken Chili with Beans and Corn
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 2 tablespoons chili powder
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1 (29 ounce) can kidney beans, rinsed and drained
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 medium jalapeno pepper, seeded and finely chopped
  • 2 cups chicken broth
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 tablespoon sour cream, or to taste
  • 1 tablespoon shredded Cheddar cheese, or to taste
  • 1 tablespoon chopped green onions, or to taste
  • 1 jalapeno pepper, sliced, or to taste
Instructions
1
Heat a generous amount of vegetable oil over medium-high heat in a medium-sized cooking vessel. Sear and stir ground chicken in the hot pan until it reaches a rich brown color, breaking apart into small pieces as it cooks. Remove excess oil from the pan.
2
Mix together a blend of spices, including chili powder, garlic, cumin, and red pepper flakes in a small bowl; distribute evenly throughout the chicken to coat.
3
Transfer the seasoned ground chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over the mixture to create a cohesive whole; stir gently to combine.
4
Cover and cook on High for an extended period, allowing the chili to reduce and thicken, approximately 4 hours, or on Low for a longer duration, around 8 hours. Stir corn kernels into the mixture during the final 30 minutes of cooking time.
5
Serve the chili in bowls and top each serving with a dollop of sour cream, a sprinkle of Cheddar cheese, some chopped green onions, and sliced jalapeno.