The weather is changing here in Phoenix. Well, the weather is changing everywhere; it’s September after all. But here in Phoenix it’s been unusually lovely. Rainy & cloudy. What I love about this is that I can make a soup or chili without feeling like a freak.
I discovered this chili on Pinterest and I’m so glad I did. Eric really, really loved it. The kids thought it was a little spicy, which I sort of expected, but with a little tweaking, it’s sure to become a household staple.
What drew me to this recipe is that is was designed to be made in a Crock-Pot. I’ve been looking for things I can put together in the morning and come home to in the evening. But I didn’t make this in a Crock-Pot. Instead, I used my Sun Oven because it cooks slowly the same way a crock pot does and it keep us off the grid.
While it’s great to cook beans from scratch, it’s also nice to keep a canned supply around for times when you need something quick.
Simply place the beans, onions, spices, corn and tomatoes in a Crock-Pot (or regular pot, if using a Sun Oven) with the chicken breasts on top.
Raw meat doesn’t look that appetizing does it? Don’t fret.
Let it cook in the Crock-Pot for 10 hours on low or 6 hours on high. I placed mine in the Sun Oven for about 7 hours.
Here it is nice and finished:
When I brought it in I didn’t even have to take the chicken out to shred it as suggested by the original recipe. It literally fell apart as I stirred it. At that point, I considered it done and just let it sit for about 20 minutes before eating.
I swear there’s something special about cooking with the sun. I love knowing that despite all the energy that went into growing, canning, shipping, etc. the food that went into the recipe, I get to take a small step backward and bring it back to nature. Even if it’s just a little bit.
Next time, to make it more suitable for the boys, I’ll use regular diced tomatoes without the chilies. That should take care of the spiciness problem, though I’m sure Eric will be bummed.
Adapted from the original post for Crock Pot Chicken Chili
1 chopped onion
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can tomato sauce
10 oz frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
2 boneless skinless chicken breasts
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a Crock-Pot or (regular pot for Sun Oven). Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours in the Crock-Pot or about 7 hours in the full. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
PS – Say and/or write “Crock-Pot” 10 times over and tell me it isn’t funny. CROCK POT. “What a Crock-Pot.” Or, “Cut the crock.” Oh boy.