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As the air turns crisp and leaves begin to fall, the comforting allure of autumn meals beckons. The season invites us to gather around the table, sharing hearty dishes that warm both body and soul. Among these, the Hearty Autumn Chicken Chili stands out as a quintessential recipe that embodies the spirit of fall. Rich in flavor and satisfying in texture, this chili is not just a meal; it’s an experience that brings the essence of the season right into your kitchen.

Fall Crockpot Chicken Chili with Rice

Embrace the cozy vibes of autumn with a delicious bowl of Hearty Autumn Chicken Chili! This comforting dish combines tender chicken, vibrant veggies, and a blend of aromatic spices, creating a rich and satisfying meal for chilly nights. Packed with protein, fiber, and essential nutrients, it's not just a feast for the taste buds but also a wholesome choice for your health. Gather around the table and savor this warm embrace of flavors all season long!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup corn (fresh, frozen, or canned)

2 cups chicken broth

1 cup uncooked brown rice

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Prepare the Chicken: Start by cutting the chicken breasts into bite-sized pieces. Season lightly with salt, pepper, and half of the chili powder and cumin.

    Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until softened. Add minced garlic, remaining chili powder, cumin, smoked paprika, and cayenne, cooking for an additional minute.

      Combine Ingredients: In the crockpot, combine the sautéed vegetables, chicken, black beans, kidney beans, diced tomatoes, corn, and chicken broth. Stir well to incorporate all ingredients.

        Add Rice: Gently fold in the uncooked brown rice, ensuring it's evenly distributed within the mixture.

          Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours.

            Check Doneness: Before serving, check that the chicken is cooked through and the rice is tender. If the chili is too thick, add a little extra chicken broth or water to reach your desired consistency.

              Serve: Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime juice. You can also serve it with tortilla chips or cornbread on the side for a hearty meal.

                Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 6 servings