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- 2pkgs Maple Leaf Prime® Extra Lean Ground Chicken
- 1tbsp (15ml) olive oil
- 3tbsp chili powder
- 1 ¼tsp salt
- 1680ml jar tomato passata (strained tomatoes)
- 1650ml jar chunky salsa
- 1cup (250 mL) water
- 2 540ml cans red kidney beans, drained and rinsed
- Tortilla chips, for garnish, optional
- Shredded cheddar cheese, for garnish, optional
- Jalapeno slices, for garnish, optional
- Cilantro leaves, for garnish, optional
- Heat oil in a large skillet over medium heat. Add ground chicken, breaking up with a wooden spoon. Cook until no pink remains, 10 – 12 minutes. Add chicken and any juices to slow cooker.
- Stir chili powder and salt in to chicken. Add pasta, salsa, and water. Place lid on slow cooker and set to high. Cook for 2 hours, stirring halfway through.
- Stir beans in to chicken mixture and replace lid, cooking for another 30 minutes.
- Spoon chili in to bowls and serve with garnish fixings, if using.
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