chicken enchilada chili ♥

 

This chili is a re-post of a family favorite!!

1 1/2 lbs boneless, skinless chicken breast cut up
1 medium yellow pepper, diced
1 medium red pepper, diced
1 medium onion, chopped
2 cans (14.5 oz each) diced OR stewed tomatoes with garlic and onion, undrained
1 cans (15-16 oz each) dark red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can (10 oz) enchilada sauce
1 can tomato sauce
1 c. frozen corn or 1 can corn
chili powder to taste (1-2 T)
top with:
sour cream
cheddar cheese
crushed tortilla chips

mix all ingredients together in slow cooker (except for cheddar and sour cream)
cover and cook on low setting 7-8 hours
top with chips, sour cream and cheddar cheese if desired...enjoy!

  

We love to serve this meal with corn bread muffins ( & honey butter), and a southwestern
salad! YUM! :)