This chili comes together quickly and makes a big batch. To save time, prepare all the vegetables in the food processor.

Directions

Prepare the Chili

1. Heat the oil in a large skillet on medium-high heat. Add onions and sauté for four minutes, until softened. Add peppers, mushrooms, and garlic, and sauté three or four minutes longer.

2. Transfer sautéed vegetables to the sprayed insert of a slow cooker. Stir in remaining ingredients. Cover and cook on low for three to four hours.

Tips:

Reheats and/or freezes well.

Variations:

Replace chicken breasts with 4 cups shredded cooked chicken or turkey. Add to chili the last 30 minutes of cooking. If desired, you can also add 1 cup well-drained canned or frozen corn at this time.

Credits

Photography by Tamara Friedman

Recipe tags

Beans Boneless chicken Chicken Chili Crockpot Cutlets Easy dinner Gluten free Light chicken Simple suppers Slow cooker

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Rivka

8 months ago

This is a great, basic supper! Cooked the schnitzels along with the veggies, and added corn, in addition to the rest of the veggies and it turned out great.