Crock Pot Two-Bean Chicken Chili With Sweet Potato Recipe

ingredients

2 pounds ground chicken
OR
4 large chicken breasts, on the bone and skinless
3 tablespoons chili powder
1 can (15 ounce size) kidney beans, drained and rinsed
1 can (15 ounce size) white beans, drained and rinsed
2 cans (28 ounce size) diced roasted tomatoes
1 medium (10 ounce size) sweet potato, peeled and shredded
2 large onions, coarsely chopped
4 cloves garlic, minced
1 jalapeno chili, seeded and minced
1 can (15 ounce size) low-sodium chicken broth
1 tablespoon kosher salt
1 tablespoon dried oregano
1 tablespoon cumin
1/4 teaspoon ground cinnamon
1/2 cup beer, optional (more if desired)
salt and pepper

Toppings
salsa
crushed tortilla chips
chopped green onions
sour cream
grated cheddar or jack cheese
pickled jalapenos

directions

Place the chicken in the slow cooker. Add all ingredients, stir together, cover, and cook on low for 6 to 8 hours.

If using whole chicken breast, remove and shred the meat and add back to slow cooker.

Just before serving, season to taste with more salt and pepper and chili powder, if desired. Ladle the chili into warm bowls. Serve with the toppings of your choice.

nutrition data

530 calories, 25 grams fat, 8 grams carbohydrates, 66 grams protein per serving. This recipe is low in carbs.

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