Quick and Easy Chicken Chili

Well, it is time for recipe #2...
Tonight I made my quick and easy chicken chili (in a Crockpot), yum yum! This is a recipe me and my boyfriend, Rob, made up one day and it has turned into one of my favorites.. a weekly staple. The best part about this recipe is that it only takes about 15 minutes to get the ingredients mixed together (then it obviously needs to cook for a few hours after that...but at least the prep is easy!) leaving you plenty of time to relax, do chores, or go to the gym like I did... knowing that dinner was being cooked for me while I worked out and I would have delicious chili waiting for me when I got home!

The Ingredients:

1 Can Black Beans, rinsed and drained
1 Lb. Ground Chicken

1 Yellow Onion, diced

3 Cloves fresh minced garlic

1 Can of corn (optional), rinsed and drained
1 Lg. can of stewed tomatoes (with celery and peppers if you want, approx 20-25 oz) DO NOT DRAIN
8 oz Tomato sauce (approx)

All the following ingredients are approximate and to one's personal taste:
Chili Powder
Cumin
Pepper
Oregano
Garlic Powder


The Process:

First, start by getting out your Crockpot (Rival 5025WG 2-1/2-Quart Crockpot) and turning it on to high; add about 1-2 tablespoons of olive oil to the Crockpot to begin heating.

Next, heat a skillet to medium heat, add about 1 Tb of olive oil (Bertolli Extra Virgin Olive Oil, 51-Ounce Bottle) to the pan; add chicken and cook through. Once you cannot see anymore pink, add onions and sauté for about 3-5 minutes. While chicken and onions are cooking, add about 1 tsp chili powder, 1/2 tsp cumin and 1/4 tsp pepper and continue cooking. Just as you think the chicken and onions are done, add the minced garlic and cook for one more minute. Once cooked, add to Crockpot.

Then, add rinsed black beans, corn, tomato sauce and stewed tomatoes to Crockpot. Mix well. Finally, add approximately 2-3 tsp chili powder, 1 tsp cumin (Simply Organic Cumin Seed Ground Certified Organic, 2.31 Ounce Containers (Pack of 3)), 1/4 tsp pepper, 1/4 tsp oregano (OREGANO FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings) and 1/2 tsp garlic powder, mix well and cover Crockpot. Cook for at least 1.5 hours on high, best is to cook the chili for about 2 hours on high. After 1.5 hours, if the chili seems to dry, add a little bit more tomato sauce.

Once chili is cooked, serve in a bowl with a little shredded cheddar cheese on top. It can be served with a little rice as well... I tend to go back and forth between rice and no rice. Tonight I just ate the chili as is, with a little shredded cheese on top.

Clarification:

Sorry if this recipe is a little unclear, it is a personal creation and none of the spices are exact. If anyone reads this and thinks it is unclear, please do not hesitate to let me know. Hope you enjoy!