Chicken Enchilada Chili
Originally found at A Year of Slow Cooking
1 cup cooked shredded chicken
1 1/2 cups prepared enchilada sauce
2 (14.5 oz) cans diced tomatoes
2 (15 oz) cans kidney beans
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder (or 1-2 cloves fresh garlic)
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, onion and spices. Stir to combine. Place chicken on top.
Cover and cook on low for 4-5 hours, or until flavors have combined. Serve hot.
My Notes:
The original recipe called for celery. I put it in, but found that it was a little too weird having celery in my chili. Maybe that's just me. If you don't want to make this in the crockpot, saute the onions in a bit of olive oil in the bottom of a large pot, then add the remaining ingredients and cook on low for a half hour or so. The flavors won't combine as well as if you cooked it in the crock, but it'll still be good.
I was leery about this at first, but decided to bite the bullet and make it while I cleaned up the house. It turned out pretty good, I think. An interesting mix of flavors that you don't get with regular chili, but I didn't have to use one of those seasoning packets, so that makes it all that much better.
