|1 tbsp||Olive oil|
|2 Pkg||Maple Leaf Prime Ground Chicken|
|3 tbsp||Chili powder|
|1||Jar (680ml) tomato passata (strained tomatoes)|
|1||Jar (650ml) chunky salsa|
|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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