Page 5 - Scoop June 2021

THE SCOOP | JUNE 2021

Slo-Cooker Summer Chili

Ingredients
8 ounces tomato sauce
1 14-ounce can pinto beans, drained and rinsed
1 14-ounce can black beans, drained and rinsed
10 ounces frozen corn
1 medium onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 jalapeno, seeds removed, finely diced (plus more if you like more of a kick)
2 pounds fresh tomatoes, roughly chopped
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon oregano
Salt and pepper, to taste
2 large, boneless, skinless chicken breasts (about 1 pound total)

Cooked brown rice, for serving
Shredded cheese, sour cream, cilantro, and other chili toppings, for serving

Instructions
Combine tomato sauce, pinto beans, black beans, corn, onion, bell pepper, garlic, jalapeno, to-
matoes, chili powder, cumin, oregano, salt, and pepper in the basin of a large slow cooker. Place
chicken breasts on top and close slow cooker.

Cook on high for 4-6 hours or low for 8-10. Thirty minutes before serving, remove chicken and
shred using two forks. Return to chili and stir well.

Spoon chili over cooked brown rice, and top with your favorite chili toppings.
Note: You could also serve the chili over cauliflower rice, quinoa, noodles, or mashed potatoes
or, if you prefer a thicker chili, just use a slotted spoon to serve.

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