Slow-Cooker Red Pepper Chicken Chili Recipe

Slow-Cooker Red Pepper Chicken Chili

We’re officially in soup, chowder, and chili season …and we’re not complaining! In fact, we’re embracing it with this healthy, protein-packed chili that will have you coming back for seconds (… and thirds, but who’s counting anyway?).


  • 2 lbs. chicken breast, boneless/skinless
  • 1 large white onion, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 c chopped celery
  • 4 garlic cloves, minced
  • 2 tbsp. olive oil
  • 24 oz. roasted red peppers + juice
  • 30 oz. red kidney beans, drained
  • 3 tbsp. chili powder
  • 1 ½ tbsp. ground cumin
  • 2 ½ tsp sea salt
  • 2 c chicken broth


  • Heat oil in a large skillet. Add chopped pepper, onion, celery, and garlic and sauté
  • Transfer sautéed vegetables to slow-cooker and add in drained beans.
  • Place chicken on top and sprinkle with the spices.
  • Puree red peppers + juice in a blender until smooth, then pour into slow cooker along with broth.
  • Cover and cook on low 6-8 hours
  • When you get home, transfer chicken to a plate or bowl, shred with a fork, and mix back into the chili.
  • Stir and serve!
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This post is filed under Blog, Recipes