Tacos? Chili? Those are our two favorite meals! This meal was created when we had chicken, were craving chili, but didn't have any chili seasoning. So why not use taco seasoning? It's just about the same darn thing. I also added corn, for some carbs and fiber, because...well...I like corn.
Ok, so I don't have a picture yet. I had one ready to go and I "accidentally" deleted it. Whoops...we'll have to have this dinner again soon!
Ingredients
1 lb chicken breasts
1 cup onion, diced (1 medium onion or frozen onion works well)
2 14.5 oz cans of beans, rinsed - I recommend a mix of kidney beans and black beans
1 10 oz can of corn, drained (frozen works well, too)
2 14.5 oz cans of diced tomatoes with green chiles
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
Optional: cheddar cheese, cilantro, or sour cream for topping
Directions
Rinse and drain the beans and corn, then combine all ingredients in a slow cooker and stir well to mix. Cook on HIGH for 4 hours or LOW for 8 hours. When cooking is complete, shred the chicken with two forks and give it a good stir to combine.
We love this chili on top of (you guessed it) rice and topped with a sprinkle of cheese to really stretch it out over a few meals. A vegetarian version of this would be awesome - just add more veggies! Chunks of zucchini would be delicious.
- Maggie White
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