Categories: Chicken, Chili

Ingredients

• 1 lb boneless skinless, chicken thighs, cut into 1-inch chunks
• 2 t chili powder
• 2 t ground cumin
• 3/4 t salt
• 1 green bell pepper
• 1 small onion
• 3 gloves garlic, minced
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 1 c chunky salsa
• 1 can (15 oz) black beans, rinsed and drained
• Toppings: sour cream, diced ripe avocado, shredded cheddar cheese, sliced green onions or chopped cilantro, crushed tortilla or corn chips

Directions

1. Combine chicken, chili powder, cumin and salt in crock pot, tossing to coat

2. Add bell pepper, onion and garlic; mix well. Stir in tomatoes with juice and salsa. Cover; cook on low 5-6 hours or on high 2 1/2 to 3 hours, or until chicken is tender.

3. Turn crock pot to high, stir in beans. Cover; cook 5-10 minutes or until beans are heated through. Ladle into shallow bowls, serve with desired toppings.

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