"Dinner After Dark" Chili Recipe

Prep time: 10 minutes

Cook Time: 8 hours

Servings: 6

Ingredients for Chili:

·           3 boneless, skinless chicken breasts (approximately 1.5 lbs)

·           1 1/2 cups enchilada sauce in can (or see homemade GF recipe below)

·           1 (28 oz) can of Red Gold diced tomatoes with liquid (these are Gluten Free)** 

·           1 (28 oz) can of pinto

·           1 (15 oz) can of kidney beans, undrained***

·           1 large onion, diced

·           1-2 cloves of garlic, chopped

·           1-2 teaspoons chili powder

·           1 teaspoon cumin

Directions:

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, onion, garlic, and spices. Stir to combine. Place chicken breasts on top. Cover and cook on low for 7-8 hours, or until flavors have combined.  Once finished, shred chicken with a fork before serving.

Serve with shredded cheddar or mexican cheese and a dollop of light sour cream, if desired.  It's also fantastic with sliced avocado or on top of a baked potato.  Freezes well.

**If you like it a little "soupy" instead of "thick" chili, add another small can (15 oz) of diced tomatoes

***Choose canned beans with no “Natural Flavors” in ingredient list to avoid possible Gluten contamination

Adapted from: crockpot365.blogspot.com

------------------------------------------------------------------------------------------------------------

Gluten Free “Red Enchilada Sauce”

Cook Time: 20 minutes

Serving size: 1 cup

Servings: 4

Ingredients

• 6 oz Canned Tomato sauce (make sure there are no “natural flavors” to avoid Gluten)
• ¼ cup Salsa (make sure its labeled Gluten Free)
• 1 ½ cup water
• 1 tbsp Olive Oil
• ¼ cup Onion
• 2 cloves minced garlic
• 3 tbs Oregano
• 3 tbs Basil
• 1 tsp Dried Parsley
• 3 tbs Ground Cumin
• 1 tbs Chili Powder
• 3 tbs Black pepper
• 2 tbs Sea Salt

Directions

1. Add the olive oil and garlic together in saucepan and saute for a minute or two on low.  Then, add all of the ingredients except the water.  Stir.
2. Once ingredients are relatively mixed together, add in the water. Bring to a boil, stirring until all ingredients are mixed well.  Reduce heat and allow to simmer for 10 minutes if you have the time.  If not, not a big deal.
3. Add to the crockpot according to Chicken Enchilada Chili recipe instructions.  Freezes well.