Slow-Cooker Spicy Chipotle Chicken Chili for Two
Why This Recipe Works
This hearty south-of-the-border chili features a spicy broth with bites of tender shredded chicken and chickpeas. We started by microwaving onion, garlic, and tomato paste plus chili powder and canned chipotle chiles—dried, smoked jalapeños in a chile sauce—for the smoky flavors of our chili. We stirred this mixture into the slow cooker along with chicken broth to make a delicious spicy broth. As the chicken gently cooked in this flavorful liquid, it was slowly infused with the broth's bold flavor. Creamy canned chickpeas were an easy addition to bulk up the chili, and we mashed a portion of the beans after cooking to thicken it. Frozen corn, another easy addition, lent a pop of color and a nice textural contrast when stirred in at the end to just heat through. Bright, herbaceous cilantro, stirred in just before serving, added freshness and balance to our spicy, healthy chili. Serve with your favorite chili garnishes.