Posted by Joyce V on November 08, 2001 at 20:43:51:
I'm trying to eat a little bit healthier, so this is a nice way to have chili without the ground beef. Since it is cooked in a crockpot, there's no need for extra fat. I've made it a few times now and I've really enjoyed it. Since winter is knocking on the door, its a good time for chili.
(Recipe courtesy of allrecipes.com)
Chicken and Corn Chili
4 skinless, boneless chicken breasts
1 (16 ounce) jar salsa
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
Place chicken and salsa into the crock pot the night before you want to eat this chili. Season with the spices, adding more or less according to your tastes. Cook all night on low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot.
Add the corn and the pinto beans to the crock pot. Simmer until ready to eat.
Makes 4 - 6 servings
per serving:
Calories 255
Protein 29g
Total Fat 2g
Sodium 1043mg
Cholesterol 55mg
Carbohydrates 31g
Fiber 7g