Slow Cooker Tex-Mex Chili

Slow Cooker Tex-Mex Chili

Prepare this slow-cooker dinner in the morning to come home to a hearty bowl of this spicy chili.

Yields:4 Servings

Total Time:7 Hours 40 Mins


·        1 28-oz can no-salt-added fire-roasted crushed tomatoes

·        1 14.5-oz can no-salt-added petite diced tomatoes

·        1 tbsp. chili powder

·        2 tsp. dried oregano

·        2 tsp. ground cumin

·        3/4 c. wheat berries

·        1 large onion, chopped

·        1 poblano pepper, cut into ¼-in. pieces

·        2 large cloves garlic, pressed

·        2 15-oz cans low-sodium beans (such as kidney or pinto), rinsed

·        1 c. frozen corn, thawed

·        2 c. shredded cooked white meat chicken

·        Cilantro leaves, Cotija cheese, and lime wedges, for serving


1.      In a 5- to 6-qt slow cooker, stir together tomatoes (and their juices), chili powder, oregano, cumin, 1 cup water, and ¼ tsp each salt and pepper.

2.        Stir in wheat berries, onion, poblano, and garlic. Cook, covered, until wheat berries are tender but still a bit chewy, 7 to 8 hours on Low or 4 to 5 hours on High.

Full Recipe:Click Here


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