Recipe Ingredients
- 2 pounds frozen oven-roasted diced chicken breasts
- 2 (28-ounce) cans diced tomatoes
- 2 (28-ounce) cans tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can navy beans, drained and rinsed
- 2 cups frozen sweet yellow corn kernels
- 2 cups frozen diced onions and peppers
- 2 cups frozen sliced carrots
- 2 tablespoons chili powder
- 1 1/2 teaspoons kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- 4 avocados, halved, pitted, peeled and cut into 1/2-inch cubes, for serving
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Chopped green onion, for garnish
Recipe Directions
- Mix chicken, diced tomatoes, tomato sauce, beans, corn, onions and peppers, carrots, chili powder, salt and pepper together in 5-quart slow-cooker. Cover and cook on high for 4 hours, or low for 6 hours, until chicken is fully heated through and flavors develop. Season with additional salt and pepper, to taste.
- Divide chili between serving bowls. Top with avocado, cheese and a dollop of sour cream. Garnish with green onions and serve.
