It’s time for a reunion with my crockpot – the temperature is starting to drop and my workload is picking up.
Crockpots are so great because they are low maintenance. There is something so pleasant knowing that after a long day of classes and work I can come home to an already made dinner. On top of that, I usually am cooking for just one, so crockpot recipes always leave me with leftovers.
Sunday night, one of my roommates brought home a bag of home-grown garden hot peppers. Like a ton of them. She was so kind to offer me to use a couple! I started thinking of ways I could spice up my next meal. And if I can say so myself, I think I nailed it. This chili is smooth and spicy and just so dang delicious.
Download the recipe card for creamy tex mex chili here!
Sidenote: this recipe would also make for a great chip dip at a tailgate or potluck! To transform this chili to a dip, remove the tomato sauce in the beginning of the recipe and use 8 oz of shredded cheese instead of 4 oz!
If you are looking for a warm and comforting meal with a whole lot of flavor, please make this recipe and let me know how you like it!
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