Lean, fiber and vitamin c rich chili for the cooler weather!
16 oz canned chicken broth
12 oz boneless, skinless chicken breasts
1 yellow or orange pepper, diced
1 yellow onion, diced
2 green onions, diced
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp black pepper
1/2 tsp sea salt (optional)
1 can (15 oz) black eyed peas, drained
1 can (15/5 oz) Goya black beans, drained
1 can (12 oz) sweet corn
Place chicken in slow cooker. Can be frozen or fresh, whatever your preference. Add garlic powder, cayenne and black pepper, and optional salt. Add onions and beans. Pour chicken broth over ingredients. Cook on low for 7 hours. Take chicken breasts out once cooked and shred, then add back to slow cooker and cook another 30 minutes.
Delicious to serve topped with 2 tbsp cheddar cheese and saltine crackers.