2 lbs. (900 g) boneless skinless chicken thighs
2 teaspoons (14 g) salt
Pepper to taste
1.5 tablespoon (13.5 g) chili powder
1 tablespoon (9 g) cumin
2 teaspoons (6 g) paprika
2 teaspoon (2 g) dried oregano (preferably Mexican)
2 green bell pepper, small diced
6 cloves garlic, minced
1 can (14 oz., 400 g) black beans, drained and rinsed
1 can (14 oz., 400 g) chickpeas, drained and rinsed
1 can (14 oz., 400 g) diced tomatoes (fire roasted if possible)
3 tablespoons tomato paste
2 cups (480 ml) chicken broth
1 bunch cilantro, leaves removed and roughly chopped
Juice from 1 lime
Massage salt and pepper into chicken thighs. Place into a 6-quart slow cooker.
Add in beans, chickpeas, tomatoes, bell peppers, chili powder, cumin, paprika, oregano, bell pepper, garlic, tomato paste, and chicken broth. Mix well without disturbing the chicken at the bottom.
Cook on low for 4 hours. Move chicken to a cutting board and shred.
Return chicken to pot. Stir in lime juice and cilantro. Mix thoroughly, then serve.
Tip: A great bowl of chili becomes even tastier when garnished with toppings. Try sour cream, shredded cheese, thinly sliced green onion, and/or crumbled tortilla chips.