Family and friends will never guess the secret to this spicy chili! Powdered peanut butter and ancho chili powder give incredible flavor to this so-easy dish. Throw the ingredients into your slow cooker in just 10 minutes and come home to a feast. Easy enough prep for an overnight cook or while you are at work, making this chili ideal for busy weeknights. Use leftover chili as a taco filling for another night of meals. To turn down the heat, use a green bell pepper in place of the poblano. Make sure to have plenty of lime wedges on hand to guest to spritz their bowls.
Ingredients
1 large uncooked onion, diced
¼ cup WW reduced-fat shredded Mexican style blend cheese
1 large sweet red pepper, diced
1 small poblano chile, diced
30 oz uncooked boneless skinless chicken breast, (six 5 oz. breasts)
1 cup canned chicken broth
1 cup canned tomato puree
2 medium garlic cloves, minced
3 tbsp powdered peanut butter
⅔ oz dried ancho peppers, (4 tsp)
2 tsp ground cumin
2 tsp chili powder
1 tsp kosher salt
½ tsp dried oregano
¼ cup cilantro
1 tbsp fresh lime juice
Instructions
Place onion and peppers in the bottom of the slow cooker.
Top with chicken breasts.
Mix together broth, tomato puree, garlic, PB2, ancho chili powder, cumin, chili powder, salt, and oregano.
Pour mixture over chicken and cook on low for 6-8 hours or until cooked through.
Remove chicken breasts from liquid and shred with two forks.
Return to sauce and stir in cilantro and lime juice.
Top each serving or taco with 2 tsp Weight Watchers Mexican Blend Shredded Cheese.
