Meal Prep Crockpot Chicken and Bean Chili
A hearty and healthy crockpot chili that's perfect for meal prep. Packed with protein and flavor, it's an easy dinner solution for busy weeknights.
Equipment
- 1 Crockpot 4-quart or larger
- 1 Cutting board
- 1 Knife
Ingredients
Main Ingredients
- 2 lbs chicken breasts diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz corn, drained
- 2 cans 14.5 oz each diced tomatoes
Spices and Seasonings
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
Preparation
- Dice the chicken breasts and chop any vegetables if using fresh ones. Rinse and drain the beans.
- Place the chicken, beans, corn, and tomatoes in the crockpot. Add the spices and stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is cooked through.
Serving
- Serve the chili hot, garnished with chopped cilantro, shredded cheese, or a dollop of sour cream if desired.
Storage
- Let the chili cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
Pro Tips: For richer flavor, brown the chicken in a skillet before adding it to the crockpot.
Ingredient Substitutions: Use chickpeas instead of kidney beans for a different texture.
How to Serve: Pair with a side salad or crusty bread.
Storage & Freshness: Store in airtight containers. Freezes well for up to 3 months.
Make-Ahead Tips: Prepare ingredients the night before and refrigerate until ready to cook.
Ingredient Substitutions: Use chickpeas instead of kidney beans for a different texture.
How to Serve: Pair with a side salad or crusty bread.
Storage & Freshness: Store in airtight containers. Freezes well for up to 3 months.
Make-Ahead Tips: Prepare ingredients the night before and refrigerate until ready to cook.