In a perfect world everything we ate would be fresh and totally from scratch. But perfect is boring and I’d rather be prepared for real rather than perfect. This recipe takes about 10 minutes to prep, if that.
This chili is half from scratch. Good enough. We are going to be moving into a rental in a month while our new house is being built. So I’m trying to use all of the food we have in the house and do very little shopping before the move, aside from a weekly produce restock. We eat a ton of fresh fruit and veggies.
Random chili ingredients, check. Still dark when this pic was taken because Hank thought 5am was perfect time to wake up, check.
Some actual prep work required, but I love chopping things.
Really I do, there’s something so therapeutic about nicely chopping my ingredients and lining them up just so on my cutting board.
A colorful cutting board full of veggies going into our food makes me feel healthy AF.
Although I use lots of fresh produce, having good, quality frozen fruits and veggies on hand is a must for me. Planning for scenarios in which time and energy are unlimited + being prepared for scenarios in which time is restricted or you feel like a sloth = consistency in getting a healthy meal on the table every night.
So you just dump all of this stuff in the slow cooker, push some buttons, walk away, and choose a fancy dish to transfer it to once it’s done to give the illusion that you slaved so hard when Husband gets home. JK Big John is so low maintenance and doesn’t care how or what I cook, as long as there’s a lot of it. He big.
Favorite thing about slow cooker meals is leaving the house and then coming home to the smell of whatever I’ve got cookin’.
I really wanted to serve this with cilantro, it would have been so pretty and delicious. But I am out of cilantro. And I don’t make special trips to the store for blogging purposes. Sry fam.
So just imagine fresh cilantro on top of dis chili. And greek yogurt, I’m out of that too.
2 medium boneless, skinless chicken breasts
1 onion, chopped
1 green bell pepper, chopped
4 cloves of garlic, grated or minced
1 cup frozen corn
1 can chickpeas, drained
1 can pinto beans, drained
1 can black beans, drained
1/2 cup uncooked quinoa
4 cups chicken broth (I made my own using better than bouillon)
1 cup milk (I used unsweetened almond)
1/4 cup lime juice
2 t ground cumin
2 t oregano
2 t chili powder
salt and pepper to taste
- add everything to a large slow cooker and stir to combine.
- Cook on low for 6-8 hours, or on high for 3-4 hours
- Remove chicken breasts once chili is done and shred them with two forks on a cutting board. *Or use the paddle attachment on your mixer for the perfectly shredded chicken. Lazy cooks rejoice.
- Return shredded chicken to slow cooker and stir to combine.
- Serve with avocado, greek yogurt, and tortilla chips. Or don’t. Not here to tell you how to serve your chili. Pre-kids and husband, I once tried to microwave a mixing bowl of chili after coming home at 2am from a long night of drinking. Fell asleep on the kitchen floor while chili exploded everywhere in the microwave. So tragic. So probably don’t serve it after heavy drinking.