Slow Cooker Mexican Chili Bowls

Peanut butter and chocolate chips create an easy mole twist to slow cooker chili that your family will love.

Serves

8
Prep Time
5 min.
Cook Time
8 hr.

Peanut butter and chocolate chips create an easy mole twist to slow cooker chili that your family will love.

Ingredients

3 can (14.5oz.each) Del Monte® Diced Tomatoes with Zesty Mild Green Chilies, not drained

1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained

1 can (15oz.) black beans, rinsed and drained

1 pkg. (1.25oz.) Taco seasoning

2 Tbsps. mini chocolate chips

12 oz. boneless, skinless chicken breast [or thighs]

2 Tbsps. peanut butter

2 pkg. (8.8oz.ea.) heat-and-serve white or brown rice


Optional Toppings:

  • sour cream [or plain Greek yogurt]
  • shredded Cheddar cheese
  • sliced green onions
  • chopped fresh cilantro
  • Lime wedges

 

Directions
  1. Combine tomatoes, corn, beans, taco seasoning and chocolate chips in a 5-qt. slow cooker. Add chicken, lightly press down into tomato mixture to cover slightly. Cover and cook 8 hours on LOW or 4 hours on HIGH.
  2. Remove chicken and cut into bite-size pieces; return to slow cooker and stir in peanut butter. Heat rice according to package directions. Serve chili in bowls over rice, with toppings, as desired.


NOTE: May substitute 4 tsp. cocoa powder and 1 Tbsp. packed brown sugar for chocolate chips.

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