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Fun Twist on Taco Tuesday!

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Eat This Taco With Your Spoon.

It’s Taco Tuesday again!  Looking for something new? Something your family will love and where you can sneak in healthy protein and fiber? Then this recipe is for you.

The use of chicken and black beans makes this taco chili a winner. Lots of healthy protein and vegetable fiber to offset the corn and sour cream. And of course, using the slow cooker helps all the spices perk this dish up as they meld into the chicken with the long cooking time.

We like this dish topped with a bit of guacamole to add some healthy fats to round out your nutritious dinner.

This dish is so easy to make. Just 3 cans, chicken, and a few veggies and lots of spices. Sometimes we give in to buying our grocery store’s pre-diced onions and bell peppers to avoid all the work for this one. Then it is just assemble, set it and go!

ENJOY!

BLACK BEAN TACO CHILI

Ingredients:

  • 1 1/2lb chicken breast, trimmed of fat
  • 15oz corn, drained
  • 15oz black beans, drained and rinsed well
  • 15oz petite diced tomatoes, drained
  • 1C yellow onion, chopped
  • 1C green bell pepper
  • 1 jalapeño, diced
  • 3 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1/8 – 1/4 tsp red pepper flakes, optional
  • 1 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 2 1/2 – 3C chicken broth
  • Monterey Jack cheese, shredded
  • Tortilla chips
  • Sour cream

Directions:

  1. To the bowl of a 5-6 quart slow cooker, add raw chicken breasts, beans, vegetables, spices and chicken broth. Cook on high for 4 hours or low for 8 hours. Remove chicken breasts to shred, then return to slow cooker.
  2. Serve with shredded cheese, tortilla chips and optional sour cream.

Thanks to Rachel of Baked by Rachel for the photo and recipe. To read more, click here.

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