Mmm, tacos. Mmm, chili. Tacos and chili? Yes, please! I found this recipe on Pinterest and decided to make it for the viewing party I hosted for the third-party debates. It seemed like it would be a crowd-pleaser and easy to make.
The original recipe said it would serve 6, but I wanted to make a little more, so I added more tomatoes, chicken, onion and sauce…and changed a few other small things to make it my own – as I always do. I can’t help it – I have to tinker! 😉
Ingredients (I’m trying to have this serve 8 for dinner, with tortilla chips/bread and an appetizer – it should be just about the right amount)
1
16 oz can black beans, drained and rinsed
1 16 oz can kidney beans, drained and rinsed
1 large onion, chopped
1 large green pepper, chopped
1 large jalapeno, diced
1 28 oz can diced tomatoes, undrained
1 15 oz can tomato sauce
1/3 cup mix of Frank’s Red Hot and Siriacha
1 12 oz bag of frozen corn
1 tbsp. cumin
1 tbsp. chile powder
1 tsp. dried oregano
1 tsp. red pepper
1 tablespoon minced garlic
Salt and pepper to taste
3-4 boneless chicken breasts or thighs (I used a combination)
Combine all ingredients except chicken into a large crockpot.
Stir well to mix everything together.
Place chicken breasts on top of mixture, put lid on and cook on high for four hours, or low for 6 hours. Stir occasionally
About 30 minutes before serving, shred chicken with a fork. Add additional seasonings at this time if desired. Serve in bowls, with tortilla chips and top with shredded cheese, sour cream and/or fresh cilantro. Yum!
- 16 oz can black beans, drained and rinsed
- 1 16 oz can kidney beans, drained and rinsed
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 large jalapeno, diced
- 1 28 oz can diced tomatoes, undrained
- 1 15 oz can tomato sauce
- 1/3 cup mix of Frank's Red Hot and Siriacha
- 1 12 oz bag of frozen corn
- 1 tbsp. cumin
- 1 tbsp. chile powder
- 1 tsp. dried oregano
- 1 tsp. red pepper
- 1 tablespoon minced garlic
- Salt and pepper to taste
- 3-4 boneless chicken breasts or thighs (I used a combination)
- Combine all ingredients except chicken into a large crockpot.
- Stir well to mix everything together.
- Place chicken breasts on top of mixture, put lid on and cook on high for four hours, or low for 6 hours. Stir occasionally.
- About 30 minutes before serving, shred chicken with a fork. Add additional seasonings at this time if desired. Serve in bowls, with tortilla chips and top with shredded cheese, sour cream and/or fresh cilantro.