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…