Slow cooker ancho chicken chili
1
Points® value
Total Time
10 min
Prep
10 min
Serves
8
Difficulty
Easy
Family and friends will never guess the secret to this spicy chili! Powdered peanut butter and ancho chili powder give incredible flavour to this so-easy dish. Throw the ingredients into your slow cooker in just 10 minutes and come home to a feast. Easy enough prep for an overnight cook or while you are at work, making this chili ideal for busy weeknights. Use leftover chili as a taco filling for another night of meals. To turn down the heat, use a green bell pepper in place of the poblano. Make sure to have plenty of lime wedges on hand to guest to spritz their bowls.
Ingredients
Onion
1 large, diced
Shredded reduced-fat Mexican-style cheese
¼ cup(s)
Red bell pepper
1 large, diced
Poblano chile
1 small, diced
Uncooked boneless skinless chicken breast
30 oz, (6 x 5 oz. breasts)
Chicken broth
1 cup(s)
Canned tomato puree
1 cup(s)
Garlic
2 clove(s), large, minced
Powdered peanut butter
3 tbsp(s)
Dried ancho pepper
4 tsp(s)
Ground cumin
2 tsp(s)
Chili powder
2 tsp(s)
Kosher salt
1 tsp(s)
Dried oregano
½ tsp(s)
Cilantro
¼ cup(s)
Fresh lime juice
1 tbsp(s)