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No Chill Chili

Prep: 10-15 minutes        Cook: 3 hours        Serves: 4-6


  • 1/2 cup + 2 Tablespoons Small Batch Kitchen Hot Pepper spread

  • 1 lb boneless, skinless chicken breasts

  • 1 cup yellow onion, diced

  • 2 cloves garlic, minced

  • 24 oz chicken broth (low sodium)

  • 2 15 oz cans Great Northern beans, drained and rinsed

  • 1 4 oz can diced mild green chiles

  • 1 15 oz can whole kernel corn, drained

  • 4 oz reduced fat cream cheese, softened

  • 1/4 cup half and half

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 teaspoon cumin

  • 3/4 teaspoon oregano

  • 1/2 teaspoon chili powder

  1. Add chicken breasts to the bottom of a slow cooker and top with salt, pepper, cumin, oregano, chili powder, diced onions, minced garlic, Great Northern beans, green chilis, corn, and chicken broth

  2. Add half and half and cream cheese on top

  3. Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours

  4. Once chicken reaches an internal temperature of 165 F, shred it using your preferred method and return to the slow cooker

  5. Mix all ingredients until well combined

  6. Add Small Batch Kitchen Hot Pepper spread to the chili and stir until dissolved and well combined

  7. Serve and top with avocado, sour cream, cheese, and/or tortilla strips!

hot pepper chili.jpg
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