Slow Cooker Mondays: Healthy Mexican Chicken Chili

Lighten up traditional meat chili with this low-fat version that’s bursting with flavor. It uses boneless, skinless chicken breast and organic beans for a heavy dose of protein. Roasted chili peppers lend a smoky complexity to this super simple crock pot dish. For more Mexican flair, serve with baked lime tortilla chips and fat-free salsa verde. When you serve it, teach your family to say “este chile es delicioso!”


  • 1 Pound organic/hormone free boneless skinless chicken breast
  • 1 16-ounce can organic kidney beans
  • ½ bunch fresh organic cilantro
  • 2-3 fresh organic chili peppers
  • 2 organic onions, chopped
  • One 8-oz. can organic chopped tomatoes with juice
  • 1 TBSP. Red wine vinegar
  • ½ cup dry red wine
  • ½ cup organic chicken broth
  • 1 teaspoon sugar
  • 5 cloves garlic, diced
  • 2 TBSP cumin
  • 1 TBSP extra virgin olive oil
  • 1 tbsp. corn starch


  1. Heat olive oil in a medium pan, then wash and chop the cilantro, garlic and onions and lightly sauté them together until onion is translucent and cilantro is wilted.
  2. Do not let the garlic brown.
  3. Meanwhile, rinse and chop chicken into bite-sized pieces.
  4. Using a blow torch or the fire from a gas stove, roast the chili peppers until they are crisp and dark brown on the outside, then cool, remove the charred skin and dice.
  5. Into the crock pot, place chicken, onion/garlic/cilantro mixture, chilis, beans, tomatoes, vinegar, red wine, chicken broth, sugar, corn starch and cumin.
  6. Stir thoroughly. Set on low and cook for 12 hours.
  7. As an alternative to chips and salsa on the side, serve with crusty French bread for dipping and an arugula salad on the side.

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