SLOW-COOKER CHICKEN CHILI

Préparation :

10 min

Cuisson :

6-8 hours

Portions

10

Ingredients

  • 450 g (1 lb) ground chicken, extra lean
  • 10 ml (2 tsp) grape seed oil
  • 15 ml (1 tbsp) onion powder
  • 10 ml (2 tsp) garlic powder
  • 15 ml (1 tbsp) ground cumin
  • 15 ml + 2,5 ml (1 tbsp + 1/2 tsp) dried oregano
  • 15 ml + 2,5 ml (1 tbsp + 1/2 tsp) chili powder
  • 398 ml (14 oz) beans in a tomato sauce, canned
  • 250 ml (1 cup) salsa ready to serve
  • 156 ml (5,5 oz) tomato paste
  • 250 ml (1 cup) water
  • 3 potatoes, medium, with skin and sliced
  • 500 ml (2 cups) mozzarella cheese, partially skimmed, 16.5 % MF
  • Vegetable oil in a spray

Preparation

  1. In a large cooking pot, heat oil over medium-high heat. Add ground chicken, crushing with the back of a spoon as it cooks until browned. Sprinkle with onion powder, garlic powder, cumin, 15 ml (1 tablespoon) oregano and 15 ml (1 tablespoon) chili powder and stir frequently for 5 minutes.
  2. Add canned beans, salsa, tomato purée and water. Mix well and cover. Bring to a boil, reduce heat and simmer 10 minutes.
  3. Slice potatoes with skin to retain fiber and nutrients. Set aside. Grate (the) mozzarella cheese and set aside.
  4. Spray slow cooker with cooking spray. To assemble the dish, place 500 ml (2 cups) of chicken chili in bottom of slow cooker followed by a layer of potato slices, 500 ml (2 cups) of chili, 250 ml (1 cup) of grated cheese, then another layer with the remaining potatoes and 500 ml (2 cups) of chili, then finish with the last 250 ml cup of cheese. Even out the layers as you go. Sprinkle with remaining oregano and chili powder. Cover and cook over low heat for 6 to 8 hours until potatoes are tender and top begins to brown.

Notes and tips

Here is a dish for chili lovers! There are several versions of this "carefree" recipe. This was adapted using lean ground chicken, sliced potatoes, salsa and Mexican spices.

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec