If you are looking for an alternative to using beef in your chili, you might want to try chicken. It is a healthier option, and when you use a Crockpot, you can make this delicious meal in very little time.
You will need:
4 to 5 boneless, skinless chicken breasts, 1 green bell pepper, a 15 ounce can of diced tomatoes and a 15 ounce can of tomato sauce. You also need a six ounce can of tomato sauce, and a 15 ounce can of black beans or kidney beans (your preference), a packet of chili seasoning, and ½ a cup of water.
Cut the chicken into small strips or chunks, and chop the bell pepper. Place all of the ingredients into your Crockpot and cook on low for 7 to 8 hours.
You can stir occasionally, but this is not necessary. If you find that the chunks of chicken are too large, they will break apart easily after the chili has been cooking in the Crockpot for about 4 or 5 hours.
When done, scoop the chili from the Crockpot into bowls and serve. You may want to add some grated cheese to the top of the chili and possibly a dollop of sour cream.
As for the sides, you can make cornbread or have a baked potato. Both of these go great with the chili.
Make a large pot of this chili chicken in your Crockpot, and serve it for leftovers throughout the week.