Roasted Peppers and Chicken Chilli
1kg boneless & skinless chicken breast or tenders
1 large onion, peeled and chopped
1 large red capsicum, seeded and chopped
1 cup chopped celery
4 garlic cloves, minced
2 tablespoons olive oil
700 gms jarred roasted red capsicum in juice
2 x 400gm tins red kidney beans, drained
3 tablespoons chilli powder
1 1/2 tablespoons ground cumin
2 1/2 teaspoons sea salt
2 cups chicken stock
Preheat a large frypan over medium heat. Add the oil, chopped onions, capsicum, celery, and garlic. Sauté for 3-5 minutes to soften.
Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
Pour the jarred roasted red capsicums and their juices in a blender. Puree until very smooth. Pour the pureed red capsicum and chicken stock in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!