If you don’t love a messy, delicious, want to slurp up your dinner, then sorry, skip this post. Lately, I have been working for 10-11 hours every day which leaves little time to make dinner. I’m lucky at this point to have John home to help out. I’m not sure what I’d be doing without him normally, of course, but especially the last two weeks.

That’s when the crockpot becomes my best friend – John is happy to put a few things into the pot. He then enjoys the smells that waft out of the kitchen (and maybe a couple of tastes too!) throughout the day. Then, the minute I get home – tired, cranky, and in general, very hungry, we can sit right down to dinner.

This is a Skinnytaste chili, so we didn’t serve it with cheese or sour cream. And you know, it hardly needed it! Since it was the first night of football when I served this, we couldn’t go completely healthy! Nope, I served multigrain baked tortilla chips (13 a piece – right at the serving size) which gave it a nice salty taste and felt like it was the old days (when we didn’t count calories, tortillas, or pounds for that matter).

Chicken Taco Chili (adapted from SkinnyTaste)
Serves: 4 (1 1/2 cups)
1 onion, diced
1 16-ounce can kidney beans
1 4-ounce can tomato sauce
1 14.5 ounce can diced tomatoes
2 jalapenos, diced
2 tablespoons cumin
1 tablespoon chili powder
1 tablespoon paprika
1 chicken breast (about 6-8 ounces)

In a large crockpot, combine onion, beans, tomato sauce, diced tomatoes, jalapenos, cumin, chili powder, paprika. Place the chicken on top and cover. Cook on low for 8 hours. About 30 minutes before serving, remove chicken and shred. Return to the crockpot and stir in well. Divide evenly over 4 servings. Serve immediately.

Until the next time my oven is on…