Roasted Red Pepper Chicken Chili Recipe

Name: Roasted Red Pepper Chicken Chili Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 10 serving
Ingredients: 2 pounds boneless skinless chicken breast or tenders; 1 large onion; 1 large red bell pepper; 1 cup chopped celery; 4 cloves garlic; 2 tablespoons olive oil; 24 ounces jarred roasted red peppers in juices; 30 ounces red kidney beans; 3 tablespoons chili powder; 1 1/2 tablespoons ground cumin; 2 1/2 teaspoons sea salt; 2 cups chicken broth

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5.0

69 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
10
Calories
272 kcal
Course
Main Course
Cuisine
American

Roasted Red Pepper Chicken Chili Recipe

Gael Hudson

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Slow Cooker Roasted Red Pepper Chicken Chili Recipe! This healthy chili recipe is loaded with flavor, low in fat, high in fiber, and packed with protein.

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Ingredients

Servings

2 pounds boneless skinless chicken breast or tenders
1 large onion peeled and chopped
1 large red bell pepper seeded and chopped
1 cup chopped celery
4 cloves garlic minced
2 tablespoons olive oil
24 ounces jarred roasted red peppers in juices
30 ounces red kidney beans drained
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
2 1/2 teaspoons sea salt
2 cups chicken broth

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Instructions

Preheat a large skillet over medium heat. Add the oil, followed by the chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften.
Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!

Notes

Note: This chili is well seasoned, but is not spicy. If you want to kick up the heat, add 1-2 teaspoons cayenne pepper. Or add hot sauce after cooking.
Leftover chili tastes fabulous! Let it cool completely before transferring to an airtight container. Store the container in the fridge for up to 3 days.
To Freeze: Chicken chili is great to freeze for up to 3 months. Store it in an airtight container wrapped in a layer of aluminum foil for extra protection from freezer burn.

Nutrition Information

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Calories 272kcal (14%) Carbohydrates 26g (9%) Protein 28g (56%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 58mg (19%) Sodium 1842mg (77%) Potassium 950mg (27%) Fiber 9g (36%) Sugar 2g (4%) Vitamin A 1520IU (30%) Vitamin C 53.7mg (60%) Calcium 84mg (8%) Iron 4.6mg (26%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 272 kcal

% Daily Value*

Calories	272kcal	14%
Carbohydrates	26g	9%
Protein	28g	56%
Fat	6g	9%
Saturated Fat	1g	5%
Cholesterol	58mg	19%
Sodium	1842mg	77%
Potassium	950mg	20%
Fiber	9g	36%
Sugar	2g	4%
Vitamin A	1520IU	30%
Vitamin C	53.7mg	60%
Calcium	84mg	8%
Iron	4.6mg	26%