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–+ servings

Healthy Chunky Chicken Chili: Easy Peasy in the Crock-Pot

(Crock-Pot) Chunky Chicken Chili

Ingredients
  

Ingredients for Chili:

  • 1½ cups onion, diced
  • 1 can (15 oz.) dark red kidney beans, rinsed and drained
  • 1 can (15 oz.) white kidney beans (cannellini) rinsed and drained ( black beans or red kidney)
  • 1½ cups Thick & Chunky Mild Salsa, I used Pace
  • 1 (15 oz.) can tomato sauce
  • 1 cup frozen corn, not defrosted
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces

Ingredients for Topping: Optional

  • Tomatoes, chopped
  • Fat-free sour cream or fat-free plain Greek yogurt
  • Cilantro, chopped 
  • Light cheese, shredded

Instructions
 

  • In a small microwave bowl, add onions and cook for 2-3 minutes, to soften.
  • Combine soften onions, both beans, salsa, tomato sauce, frozen corn, chili powder, cumin and garlic powder in crock-pot. Mix in chicken. Cover with lid. Cook on LOW about 4 hours or on HIGH about 2 hours. Since many crock-pot cook times vary check to see if chicken is done. Once done, stir to blend.
  • Add 1¼ cups to each bowl and sprinkle on toppings of your choice, if desired.
  • This chili freezes great!

Nutrition

Serving: 1.25cupCalories: 254kcalCarbohydrates: 41gProtein: 24gFat: 5gSaturated Fat: 0.7gCholesterol: 31mgSodium: 825mgFiber: 13gSugar: 11gPlus Points: 7