Southwest Chicken Chili

As promised, here is the recipe for my southwest chicken chili :-)

1 tbsp olive, avocado or coconut oil

1 lg yellow onion, diced

1/2 batch cooked black beans, drained (or 2 cans drained) 

4 cans diced tomatoes 

4 ears roasted corn (or 1 can drained) 

1 large roasted chicken, minus the breast, diced (I saved the breast for salads)

1 pkg McCormick White Chili spice (even though this is not a white chili, I wanted this flavor profile)

1 tbsp garlic powder 

1 tbsp smoked paprika

1/4 c balsamic or white balsamic vinegar

In a heavy pot, heat the oil over medium high heat. Add the diced onion, stirring occasionally and cooking until slightly browned. Add the chicken, beans, and spices; stir continuously while cooking for three minutes. Add the cans of tomatoes. Bring to a medium boil, continue cooking for five minutes stirring occasionally.

At this point, you could put the entire mixture into your crockpot. It would be a little full, so just fill it as high as it goes and store the rest in the fridge or eat a little for lunch. You can set it on low for 3 to 5 hours.  I don't put the corn until the end, because I wanted to be nice and plump and not get overcooked. I personally simmer on the stovetop on low uncovered and stir occasionally for 3 to 5 hours, then just cover and turn it on warm until dinner. Then, add the corn. Have fun with the toppings, we are using some baked multi grain chips made with beans, kale and various other whole foods with no sugar added. Just a little crunch, but delicious. You could also sprinkle with a little cheese or dollop a little sour cream, and of course, be sure to watch for added calories! Enjoy!