Slow Cooker Chicken Chili
with crusty bread or baked tortilla chips.
1 (14 1/2 ounce) can diced Italian style tomatoes drained, 1/4 cup liquid reserved
1 (11 ounce) can Mexican style corn, drained
1 garlic clove, minced
5 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
2/3 cup tortilla chips, finely crushed
1 large onion, chopped, 2 cups
1 large green pepper, chopped, 1 3/4 cups
1 (15 1/4 ounce) can kidney beans, rinsed, drained
Low fat sour cream (optional)
Fresh cilantro, chopped (optional)
Combine tomatoes, reserved liquid, Mexican style corn, garlic, chili powder, cumin and salt.
In separate bowl, combine chicken and tortilla chips.
Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture. Cook on high four hours.
Serve with sour cream and cilantro, if desired.
Want it to cook all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.
Per Serving : 410 Calories; 5g Fat (11.5% calories from fat); 1g Saturated Fat; 31g Protein; 62g Carbohydrate; 17g Dietary Fiber; 60mg Cholesterol; 701mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.
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