You can cut this recipe in half (using a 1 1⁄2 to 3 quart slow cooker) but it does freeze well so feel free to make the entire recipe and freeze some for a quick weeknight meal.
Ingredients
1 tbsp oil
2 onions, finely chopped
4 stalks celery, diced
4 cloves garlic, chopped
1 tbsp ground cumin
2 tsp dried oregano leaves
1 tsp sea salt
1 tsp cracked black peppercorns
2 tbsp tomato paste
1 can (14 oz/398 mL) crushed tomatoes (no-salt added)
2 cups chicken stock
2 cups cooked black beans
2 tsp pure chile powder (single ground mild chile powder, such as ancho or Anaheim, or a combination)
1⁄2 tsp cayenne pepper, optional
2 cups cubed (1 inch/2.5 cm) grilled chicken
1 green bell or poblano pepper, seeded and diced
1 can (41⁄2 oz/127 mL) chopped mild green chiles
Shredded Cheddar or Jack cheese or sour cream (for topping before serving)
Finely chopped red or green onion (for topping before serving)
Instructions
You'll need a medium to large (3 1⁄2 to 5 quart) slow cooker.
In a skillet, heat oil over medium heat.
Add onions and celery and cook, stirring, until softened, about 5 minutes.
Add garlic, cumin, oregano, salt and peppercorns and cook, stirring, for 1 minute.
Add tomato paste and tomatoes and bring to a boil.
Transfer to slow cooker stoneware.
Add stock and beans and stir well.
Cover and cook on Low for 6 hours or on High for 3 hours.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/healthy-slow-cooker-recipes/