July 3, 2013

Crockpot Chipotle Chili with Salsa

I think the crockpot gets unfairly labeled a winter appliance, since you usually use it to make hot soups and stews (which are mainly winter foods).

But I love my crockpot year-round because I love a warm hearty meal in the winter and I love not doing a lot of hot cooking in the summer.

If you choose to ignore your crockpot all summer long, go ahead and file away this recipe for winter. If you aren't opposed to chili in the summer (and we just had this on Sunday and no one seemed to mind that it was 105 outside), this is a winner recipe. 

Also, this is the easiest recipe ever. Dump everything in your crockpot and leave it all day. Done. You know this is my kind of dinner.

Crockpot Chipotle Chili with Salsa -- I love a recipe where you just dump everything in the crockpot and it comes out delicious

Crockpot Chipotle Chili with Salsa
(adapted from Everyday Food)

serves 5-6

1 1/2 cups dried beans, rinsed (I use black, pinto, or navy, or a combo of the three)
1 1/2 cups mild or medium salsa
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons flour
1-2 boneless, skinless chicken thighs
1/2 an onion, chopped (I like red, but any kind is fine)
2 bell peppers, cored and chopped (I like red)
2 cups water
Salt and Pepper

Sour cream and shredded cheese for serving

Put all ingredients (except sour cream and cheese) in the crockpot.

Cook on low 8-10 hours (or on high 5-6 hours).

Shred chicken with two forks, stir, and salt and pepper to taste. Serve topped with sour cream and cheese.


  1. Yum! I love soup year-round but my husband insists it's just a fall-winter food. I may need to make this and convert him!

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