5-Ingredient Slow Cooker Tex-Mex Chili

5-Ingredient Slow Cooker Tex-Mex Chili
  • Prep Time: 15
  • Total Time: 165
  • Servings: 6-8

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About this Recipe


1 tbsp Olive oil
2 Pkg Maple Leaf Prime Ground Chicken
3 tbsp Chili powder
1¼ tsp Salt
1 Jar (680ml) tomato passata (strained tomatoes)
1 Jar (650ml) chunky salsa
1 cup Water
2 can (540ml) Red kidney beans, drained and rinsed
Tortilla chips, for garnish, optional
Shredded cheddar cheese, for garnish, optional
Jalapeno slices, for garnish, optional
Cilantro leaves, for garnish, optional


Heat oil in a large skillet over medium heat. Add ground chicken, breaking up with a wooden spoon. Cook until no pink remains, 10 – 12 minutes. Add chicken and any juices to slow cooker.

Stir chili powder and salt into chicken. Add passata, salsa, and water. Place lid on slow cooker and set to high. Cook for 2 hours, stirring halfway through.

Stir beans into chicken mixture and replace lid, cooking for another 30 minutes.

Spoon chili into bowls and serve with garnish fixings, if using.


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