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INGREDIENTS

  • 1 small onion, chopped
  • 1 15.5 oz can black beans, drained
  • 1 15.5 oz can kidney beans, drained
  • 1 8 oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 10 oz cans diced tomatoes w/chilies
  • 4 oz can chopped green chili peppers, chopped
  • 1 packet reduced sodium taco seasoning or homemade, see below
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz 3 boneless skinless chicken breasts
  • 1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

INSTRUCTIONS

  • Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
  • Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  • Half hour before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in.
  • Top with fresh cilantro and your favorite toppings!

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Our philosophy is about food that nourishes, is made with love and makes for a happy body. We are also partial to the odd treat, because there is no fun in denying oneself. So moderation is key, but a clean and organic plate is best. We don’t do diets. We do delicious.

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