2 lb ground chicken
1 mango, cubed
7 oz chipotle chiles in adobo, chopped
30 oz canned black beans, drained
30 oz canned fires roasted diced tomatoes, drained
4 cloves garlic, minced
1 large onion, chopped
1 1/2 teaspoons chili powder
1 teaspoon paprika
freshly ground black pepper
Saute the pork in a nonstick skillet, breaking up any large chunks, until fully cooked. Drain then add the meat to a 4 quart slow cooker. Add the remaining ingredients. Stir. Cook on low 8-10 hours. Stir prior to serving.
Smoky chili! One of my favorite things to eat during the winter months. I’ve been working on a big recipe project and preparing for a couple of exciting trips and have been relying on the slow cooker, take-out and quick and easy recipes. This is the perfect recipe to make for dinner when you are just too busy during the day or evening to whip something up. The mango tempers the heat a little and adds a slight fruitiness. I liked it with a bit of cornbread
on the side. And as soon as my project as done, it will be back to normal with regards to posting new recipes, I promise!