Cold weather means chili in the slow cooker!
“A bowl of this chili is perfect for dinner. And I love that I can freeze leftovers!” –Debbie C.
Time: 300 hours
Serving size: 1 cup
Prep ingredients ahead of time (wash, dice, slice, etc.). If your slow cooker has a detachable cast-aluminum insert, remove the insert and place it on the stove on medium-high heat. If not, use a large skillet instead. Once insert/skillet is hot, add coconut oil and allow it to melt. Add minced garlic and cook until fragrant and slightly browned; about 3 minutes. Add onions and serrano peppers and cook until translucent; about five minutes. Add spices (chili powder, paprika, cumin, oregano, red pepper flakes and sea salt) and cook for another minute or two. Add ground chicken and cook until no pink is left; about ten to fifteen minutes. Transfer cast-aluminum insert back to slow cooker (or transfer cooked ingredients from pan to slow cooker), add remaining ingredients, cover and cook on low for eight hours or high for 4 hours. Serve hot along with your favorite chili toppings like avocado and cilantro.
Nutrition facts (per serving):