Even though I wrote that Super Bowl post early last week, I had no idea that it is this upcoming Sunday. Does it happen the same time every year like Thanksgiving, or is it random and out-of-the-blue because I do not remember it being this early into the spring semester. Then again, time makes no sense to me anymore since weeks go by so quickly that my brain doesn’t even register them. Is it Monday or Saturday?
But anyway, let’s talk the Super Bowl because that is quickly approaching and you’re going to need food to feed your friends and family. So I decided that I would showcase some of the recipes that I mentioned in my previous post, just to show you how delicious they are and attempt to convince you to make them for your party.
For my first recipe, I decided on Gina’s Crock Pot Chicken Taco Chili. Both Meg and Paulina have made it multiple times and it always smelled delicious when they brought it back with them to the apartment. So I figured if they liked it that much then it should be perfect for me. I always let them do the hard work testing recipes so they can see if they’re any good before I make them myself. I’m just kidding.
This chili is perfect especially if you’re not a beef fan but love the taste of chili. And it’s actually very healthy for you, perfect if you’re training for a triathlon and should start eating better. Someone please remind me of that every day so I stop consuming brownies, cookies, and chips along with everything else that’s bad in my apartment.
Crock Pot Chicken Taco Chili
Inspiration thanks to Skinnytaste
1 onion, chopped
1 can black beans, 16 oz.
1 can kidney beans, 16 oz.
1 can tomato sauce, 8 oz.
1 package frozen corn, 10 oz.
2 cans diced tomatoes with chilies, 14.5 oz.
1 packet taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
2-3 boneless chicken breasts
Combine onion, beans, tomato sauce, corn, tomatoes, taco seasoning, cumin, and chili powder in a crock pot. Once mixed together, place chicken breasts on top and cover. Cook on high for 6 hours or low for 10 hours.
A half an hour before serving, remove chicken and shred using two forks. Return the shredded chicken to the crock pot and mix together with the other ingredients. Top with any ingredients you like. Serve piping hot and enjoy.
I’ll just have to keep eating more of this chili, forever.