This wonderful chili is perfect for a cold night when all you want to do is warm up your body and soul. The recipe is clean eating and easy to make in your slow cooker!
Prep Time20 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs20 minutesmins
Course: Main Course
Cuisine: American
Servings: 19servings
Calories: 243kcal
Equipment
1 Slow Cooker (at least 5 quarts - Or use an Instant Pot or Ninja Foodi)
Ingredients
Soup Ingredients
2½lbs.boneless skinless chicken thighs(cut into bite-sized pieces)
1medium red onion(diced - approximately 1½ cups of diced onion)
8largegarlic cloves(pressed or minced)
30oz.Rotel(no sugar added. If you can't find it, see alternative suggestion in post above)
60oz.Great Northern beans(This is 4 (15 oz.) cans, no sugar added, do not drain.)
1tbsp.ground cumin
1tbsp.chili powder
4cupschicken broth(no sugar or dextrose added, low sodium is best)
2cupsplain yogurt(see notes in post above)
salt and pepperto taste
Garnishes
2mediumlimes(or 1 lime per person)
2mediumavocados(or ½ an avocado per person)
2largejalapeno peppers(sliced or diced, with or without seeds)
Add all the remaining ingredients to the crock. Stir well.
Cook the chili for 6-8 hours on low or 4-6 hours on high. In a pressure cooker such as an Instant Pot or Ninja Foodi, cook on high pressure for 25 minutes.
While the chili cooks, prep all the garnishes as needed.
When the chili is done cooking, remove the crock from the appliance and let it cool for at least 10 minutes. Then stir in the yogurt and season with salt and pepper to your liking. Note that adding the garnishes adds tons of flavor, so you won't need to go overboard with the salt and pepper.
Ladle some chili into a bowl.
Garnish as you like and serve.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.