Name: Tex-Mex Slow Cook Chili
Yield: 10+ servings
Cuisine: Other
Ingredients: 1 28oz can Fire Roasted Crushed Tomatoes (pour in slow cooker); 1 14.5 oz can Petite Diced Tomatoes (pour in slow cooker); 2 tsp chili powder (add to slow cooker); 2 tsp ground cumin (add to slow cooker); 1/2 tsp kosher salt (add to slow cooker); 1/2 tsp black pepper (add to slow cooker); 1 Whole Large Onion Chopped (add to slow cooker); 1 Whole Poblano Pepper Chopped (add to slow cooker); 2 Cloves Garlic Chopped (add to slow cooker); 2 15 oz cans Pinto or Kidney beans; 1 Cup Frozen Corn Thawed; 2 Cups Cooked Chicken Shredded

Tex-Mex Slow Cook Chili

CourseMain Dish
CuisineOther

Servings	Prep Time
10+ servings	20 min

Cook Time

7 to8 hours on low 4 to 5 hours on high

Servings	Prep Time
10+ servings	20 min

Cook Time

7 to8 hours on low 4 to 5 hours on high

Tex-Mex Slow Cook Chili

CourseMain Dish
CuisineOther

Servings	Prep Time
10+ servings	20 min

Cook Time

7 to8 hours on low 4 to 5 hours on high

Servings	Prep Time
10+ servings	20 min

Cook Time

7 to8 hours on low 4 to 5 hours on high

Ingredients

1 28oz can Fire Roasted Crushed Tomatoes pour in slow cooker
1 14.5 oz can Petite Diced Tomatoes pour in slow cooker
2 tsp chili powder add to slow cooker
2 tsp ground cumin add to slow cooker
1/2 tsp kosher salt add to slow cooker
1/2 tsp black pepper add to slow cooker
1 Whole Large Onion Chopped add to slow cooker
1 Whole Poblano Pepper Chopped add to slow cooker
2 Cloves Garlic Chopped add to slow cooker
2 15 oz cans Pinto or Kidney beans
1 Cup Frozen Corn Thawed
2 Cups Cooked Chicken Shredded

Servings: servings

Recipe Notes

Add all ingredients to slow cooker except Beans, Chicken and Corn These three ingredients only get stirred in the last 10 minutes of being done its best to cook on low but can be cooked on high its a great meal for the family and easy to make.

Recipe Credits:

Jonathon Moore

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