Mexican spices heat up this easy crock pot chicken chili recipe with sweet bell peppers.
15ouncebag dried light red beans **see note in instructions
3bell peppersred, yellow or orange or a combination of the three, seeded and sliced
2cans Rotel tomatoes with chilieswith juice
2chicken breastscooked and shredded
3 to 3 1/2cupsboiling water
**If cooking with pre-soaked beans, reduce the amount of hot water to 2 1/2 cups and cook for about 6 hours on high or 8 hours on low.
Place the dried beans in the bottom of a 6 quart slow cooker. Layer the bell bell peppers, onions and chicken over the beans and top with the tomatoes and their juice.
Whisk the water and the tomato paste until well combined. Add the chili powder, cumin, oregano, garlic powder and salt whisk again. Pour the water tomato spice mixture over the ingredients in the slow cooker.
Cover and cook for 8 hours on high and 10 hours on low. Check the water level and add more water if chili seems dry..
Serve with chopped avocado, sour cream, cheddar cheese and pickled jalapeños with cornbread on the side.
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