Crockpot Chicken Chili (with Roasted Red Peppers)
Slow cooker Roasted Red Pepper Chicken Chili Recipe, a rich and tangy chili, yet easy on your waistline. Perfect for New Year resolutions!
Why We Love Crockpot Chicken Chili
There’s nothing like big pot of steaming chili to get you through the winter months. Filling and warming in both taste and temperature.
Yet, while so many of us are sticking to a New Years diet, it can be tricky to find a chili recipe that delivers big flavor, without delivering big hips.
Well, I’ve got one for you… It’s a Healthy Slow Cooker Roasted Red Pepper Chicken Chili Recipe.
Robust. Sweet. Tangy.
Loaded with shredded chicken, red beans, and vegetables, all mingled together is a simmering bath of pureed roasted red peppers (instead of tomatoes.)
This healthy chili recipe is show-stopper in taste, texture, and visual appeal.
Just look at that color!
Crockpot Chicken Chili with Roasted Red Peppers is also very easy to make, and can be thrown in the crockpot first thing in the morning, for a ready-and-waiting meal when you come home.
It’s low in fat, high in protein and fiber, gluten free, and dairy free (unless you top it with sour cream) making this roasted red pepper chili recipe a great option for healthy eating plans.
Although well-seasoned, this is not a spicy chili, so it’s great for kids and those with spice sensitivity. Yet feel free to add cayenne pepper, or your favorite hot sauce after cooking!
We’ll be serving our Healthy Slow Cooker Roasted Red Pepper Chicken Chili Recipe all month long, and hope you’ll give it a try as well.
You never know, it may just turn out to be a new family favorite!
Crockpot Chicken Chili Ingredients List
- Boneless skinless chicken breast – tenders, or skinless chicken thighs
- Onion – peeled and chopped
- Red bell pepper – seeded and chopped
- Celery – chopped
- Minced garlic
- Olive oil
- Jarred roasted red peppers in juices
- Red kidney beans drained
- Chili powder
- Ground cumin
- Sea salt
- Chicken broth
Servings Suggestions
Serve this crock pot chili with fresh toppings like sliced avocado, shredded Monterey jack cheese or cheddar cheese, jalapenos, fresh cilantro, lime wedges, and chunk of homemade cornbread!
You can also pair it with a fresh crunchy bell pepper salad, farro salad, or green salad with green goddess dressing!
Recipe Variations
- Stir in cream cheese for a creamy red pepper chili recipe.
- Skip the kidney beans and use great northern beans instead.
- Add corn kernels to the chili for extra sweetness.
Roasted Red Pepper Chicken Chili Recipe
Ingredients
- 2 pounds boneless skinless chicken breast or tenders
- 1 large onion peeled and chopped
- 1 large red bell pepper seeded and chopped
- 1 cup chopped celery
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 24 ounces jarred roasted red peppers in juices
- 30 ounces red kidney beans drained
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 2 1/2 teaspoons sea salt
- 2 cups chicken broth
Instructions
- Preheat a large skillet over medium heat. Add the oil, followed by the chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften.
- Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
- Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
- When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!
Notes
Nutrition
Sounds very good, but could I use a different bean? Black bean perhaps?
Hi Cynthia,
Sure you can! Just swap out the kidney beans for any type of canned beans you like. Black beans are a good option, as well as butter beans, or even pinto beans.
Delicious and so easy to make!
Loved your recipe’s instructions on the Roasted red pepper chicken chili recipe. Thanks for such amazing words.
I’ve been making this a couple years now and figured it’s about time I leave a comment since I keep coming back! It’s not that I don’t like the tomato based chili… I just love the red peppper. A perfect pick-me-up in the colder months and always impressive to folks who like chili with a twist. Also can be prepped pretty quickly and most ingredients I have on hand regularly, which is great. Thanks for the great recipe!!
I have been making this chili for 3 years and I just had to leave a review because this is my absolute most favorite chili recipe I have ever made and tasted. The flavor of the roasted red pepper is so sweet, tangy and just all around perfect. I like adding in extra red pepper and celery and use 1/2 cups of fat free low sodium chicken broth with 1/2 cup of water. I’m not using a chili person (with the beef), but with the shredded chicken and using roasted red peppers it just taste so unbelievably good. Any person I have ever made it for or have given some to have loved it. This is definitely a recipe I will use for as long as I live.
Flavor improved if:
spatchcock fresh whole chicken, boil bones, skin, pan juice and giblets to make stock;
shred chicken, set aside;
1/2″ slice 3 red bell peppers and roast until edges are dark;
dice celery, onion, garlic;
combine stock and vegetables, saute in olive oil, add garlic late;
fresh grind cumin seed for pungent, aromatic comino and add;
add salt, pepper, oregano, smoked paprika, fresh ground coriander, chipotle flakes;
adjust for thick stew/soup;
add shredded chicken;
To serve, layer 3 tortillas in a bowl thus: corn tortilla/stew/sharp cheddar (twice), another tortilla then salsa, more cheese. Microwave one minute thirty seconds each bowl, top with fresh Cilantro, queso fresca.
Hi! Do you know roughly how large the serving size is? I want to make sure I am truly eating 272cal and not 400+ haha.
Hi Erin,
The servings are approximately 1 1/4 cups. Hope this helps!