Tex-Mex Chicken Chili
20m prep 4h cook 7h ready
A hearty Tex-Mex chicken chili with fire-roasted tomatoes, wheat berries, and beans, slow-cooked for deep flavor. Topped with cilantro, cotija cheese, and lime for a fresh finish.
Ingredients
- 1 no-salt-added fire-roasted crushed tomatoes
- 1 no-salt-added petite diced tomatoes
- 14.8 ml chili powder
- 9.86 ml dried oregano
- 9.86 ml ground cumin
- Kosher salt and pepper
- 177 ml wheat berries
- 1 large onion chopped
- 1 poblano pepper cut into ¼-inch pieces
- 2 large garlic cloves pressed
- 2 low-sodium beans (such as kidney or pinto) rinsed
- 473 ml shredded cooked white-meat chicken
- 237 ml frozen corn thawed
- Cilantro leaves
- crumbled cotija cheese
- lime wedges
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 302 mg
- Iron: 11.6 mg
- Magnesium: 248 mg
- Phosphorus: 854 mg
- Potassium: 2338 mg
- Zinc: 7.03 mg
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, stir together the crushed tomatoes, diced tomatoes (with their juice), chili powder, oregano, cumin, 1 cup water, and ¼ teaspoon each salt and pepper.
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Step 2.
Stir in the wheat berries, chopped onion, poblano pepper pieces, and pressed garlic. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the wheat berries are tender but still slightly chewy.
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Step 3.
Ten minutes before serving, gently stir in the rinsed beans, shredded chicken, and thawed corn. Cover and cook until heated through, about 10 minutes. Serve topped with cilantro, crumbled cotija cheese, and lime wedges if desired.
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