Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground chicken
• 2 tablespoons chili powder
• 2 cloves garlic , minced
• 1.5 teaspoons ground cumin
• 0.5 teaspoons red pepper flakes
• 1 , 29 ounce
• 2 , 10 ounce
• 1 , 15 ounce
• 1 medium onion , chopped
• 1 medium jalapeno pepper , Optional
• 2 cups chicken broth
• 1 , 15.25 ounce
• 1 tablespoon sour cream , Optional
• 1 tablespoon shredded Cheddar cheese , Optional
• 1 tablespoon chopped green onions , Optional
• 1 jalapeno pepper , Optional

Instructions

1. 1 Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
3. 3 Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
4. 4 Cover and cook on High until chili has cooked down and thickened, about 4 hours, or on Low for about 8 hours. Stir corn kernels into mixture during last 30 minutes of cook time.
5. 5 Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.

Nutrition per serving