This is a great spin on chili made with beef but substituting boneless skinless chicken breasts in place of the beef.  Not only is it a bit more heart healthy it’s absolutely delicious! If you love chili and you love chicken then you have to give this recipe a try, the flavors are mouthwatering together 🙂

Ingredients:

• 4- Boneless Skinless Chicken Breasts
• 2- 28oz Cans Diced Tomatoes (with basil & garlic or oregano)
• 3- 16oz Cans Bush’s Chili Beans (hot/med/mild)
• 3- 14.5 oz Cans Goya Black Beans
• 4- TBSP Crushed Garlic
• 1- Habanero  Pepper (finely chopped)
• 2- Jalapeno Peppers (finely chopped)
• 3- Large Red Yellow or Orange Peppers (cut into strips)
• 1- Large Vidalia Onion (cut into strips)
• 1- 1.25oz Envelope McCormick Chili Seasoning (mild/medium/hot)

Directions:

1. Put chicken in bottom of crock pot and spread crushed garlic over the top
2. Pour chili seasoning packet evenly over chicken
3. Put sliced peppers and onions evenly over chicken and seasoning
4. Pour beans over peppers and onions
5. Pour tomatoes over beans
6. Cover and cook on high for 6 hours
7. Remove chicken and shred completely then return to crock-pot and stir all ingredients together.
8. Cover and cook for another hour on high