Slow cooker ancho chicken chili
2
1
1
SmartPoints® value per serving
Total Time
8 hr 10 min
Prep
10 min
Cook
8 hr
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 flavor 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
Uncooked onion(s)
1 large, diced
WW Reduced fat shredded Mexican style blend cheese
¼ cup(s)
Sweet red pepper(s)
1 large, diced
Poblano chile
1 small, diced
Uncooked boneless skinless chicken breast
30 oz, (six 5 oz. breasts)
Canned chicken broth
1 cup(s)
Canned tomato puree
1 cup(s)
Garlic clove(s)
2 medium clove(s), minced
Powdered peanut butter
3 Tbsp
Dried ancho pepper(s)
⅔ oz, (4 tsp)
Ground cumin
2 tsp
Chili powder
2 tsp
Kosher salt
1 tsp
Dried oregano
½ tsp
Cilantro
¼ cup(s)
Fresh lime juice
1 Tbsp