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Roasted Red Pepper Chicken Chilli Recipe
900g boneless skinless chicken
1 large onion, peeled and chopped
1 large red bell pepper, seeded and chopped
680g jarred roasted red peppers in juices
850g red kidney beans, drained
Preheat a large skillet over medium heat. Add the oil, chopped onions, peppers, celery and garlic. Sauté for 3–5 minutes to soften.
Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chilli powder, cumin and salt in the slow cooker.
Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6–8 hours, or high for 3–4 hours.
When the chicken is cooked through, remove it with tongs and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!
(Credit: www.aspicyperspective.com/roasted-red-pepper-chicken-chili-recipe/2/)