{Recipe Files}:Crock Pot Jalapeno Popper Chili

Did the title get you salivating just reading it? Rightfully so, because this dish is super flavorful and absolutely delicious.

We won't talk about the health-factor (if you don't think about it, it doesn't count).

This was another gem, found from Pinterest and it was perfect for those colder days/nights we were having the last few weeks. But, really, this would be good any time. 

What You Need: (it looks like a lot, but it's not)

-1 medium yellow onion, diced

-1-2 jalapeno peppers, diced and seeded (I used slices from the jar and diced them)

-1.5 tsp minced garlic from jar (3 cloves if fresh, minced)

-1/2 red or yellow pepper, diced 

-2 boneless skinless chicken breasts (I used frozen)

-1 tsp chili powder

-1 tsp ground cumin

-1 tsp oregano

-pinch of crushed red pepper

-1 can diced tomatoes (I used no salt added)

-3 cups chicken broth

-1/2 pound dry kidney beans (I used red)

-1 cup frozen corn

-salt/pepper to taste

-8 ounces cream cheese (I used 1/3 less fat)

-6 strips of cooked bacon (we used turkey bacon)

What You Do:

1. Add all of the ingredients listed to the crock pot, except for the cream cheese and bacon.

Cook on low for 7-9 hours (I did 9).

2. Shred the chicken with two forks.

3. (Optional, but recommended). Use an immersion blender to pulse the chili and blend the beans and shredded chicken for a thicker consistency.

4. Add the cream cheese to the crock pot after it's fully cooked, while it's just being kept warm. Let it melt for about 10 minutes. Stir to combine.

5. Dish out the chili and top each bowl with crumbled bacon. YUM!

Hope you all have a Happy St. Patty's Day!!!
Happily participating in another:

If you liked that recipe, there's plenty more where it came from. Check out my Recipes tab for lots more deliciousness!