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.
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
Shop This Recipe
Directions
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.
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.