One of the things that I hear from my stitchers A LOT is that they often feel like they don’t have as much time as they’d like for stitching.
One way we can open up more time for stitching is to make meal preparation less time consuming! And doing that without compromising nutrition and quality and taste is TOP OF THE LIST for me!
Peach-Mango Chicken Chili is a long standing favorite crockpot recipe of mine! I first published it in 2010 over on my Blog Spot 😅 remember when that was a thing!?
This chili recipe is so easy! And you can customize it by changing the amounts of the seasonings!
Grab your crockpot and lets get cooking so you have more time to stitch while it’s cooking and filling your house with delicious smells!
Peach-Mango Chicken Chili Recipe
*2 boneless chicken breasts, cut in bite size pieces
*2 small (or 1 large) onion chopped
*1 whole bulb of garlic, pealed, and chopped (I no longer use garlic as I have since learned that I am very allergic to it! But I live vicariously through your eating of it! 😏)
*2 cans pinto beans, drained (I would have preferred the little white navy beans, but I did not have any at home, and was not going back shopping, use what ever beans you like or have! You can use dry beans, but DO soak and boil them first, and know that the crockpot time will be longer)
*1 large can of diced tomatoes (you could use the ones that have chili peppers diced in them already to add a little more zing!)
*1 one pound tub of peach mango salsa
*1 teaspoon cumin (or to taste!)
*1 teaspoon chili powder 9or to taste)
*A sprinkle of ground pepper (if you like)
*A pinch cayenne pepper (optional if you don’t have it)
*1/2 cup frozen peach slices chopped (only because I had some in the freezer, and I wanted a little more fruit chunks, so that’s optional)
While the meat, onions, and garlic are browning in a frying pan, put all the rest of the ingredients in the crock pot. When the meat is cooked, and the onions are soft, add the meat mixture to the crock pot and let it all simmer gently until the flavors blended together! Notice that I added no additional salt, as the prepared ingredients have lots of industrial food salt, but use your judgement!
There you go!
Served with corn bread and sour cream, this is a very filling and delicious dinner!
Always more tasty than I had expect, and I love the leftovers for my lunch the next day.
Let’s me know if you make it, and how it turns out!