Shredded Chicken Chili
1 onion, diced
1, 16-oz can black beans (no salt added), drained and rinsed
1, 16-oz can kidney beans (no salt added), drained and rinsed
1 cup tomato sauce (no salt added)
1, 28-oz can (or 2, 14.5-oz cans) diced tomatoes with chilies or fire roasted
1 teaspoon cumin
1 teaspoon chili powder*
Homemade taco seasoning below
2 boneless skinless chicken breasts
1/4 cup chopped fresh cilantro to top
1/4 avocado, sliced to top
Homemade Taco Seasoning
2 Tbsp. chili powder*
1 Tbsp. ground cumin
1 tsp. paprika
1 tsp. Himalayan salt
1.5 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried oregano
*This measurement results in a somewhat mild flavor. Add one or two more teaspoons for a spicier chili.
1. In a large pot or crockpot combine beans, canned tomato, onion, tomato sauce, cumin, chili powder and homemade taco seasoning in a slow cooker. Place chicken on top and cover.
2. Cook on low for 6 hours.
3. A half hour before serving, remove chicken and shred with a fork or tongs. Return chicken to pot or slow cooker and stir in. Serve with fresh cilantro and diced 1/4 avocado.