Anita's Tried & True Heart Healthy Recipes

Slow Cooker Corn Chili

Adapted from
8 servings

1 lb ground chicken breast skinless  10 ozs frozen corn, thawed 
1/2 c onions, chopped  15 ozs canned dark red kidney beans, undrained 
1/2 c bell peppers, chopped  1 tbsp chili powder 
6 ozs no-salt-added tomato paste  1/2 tsp salt 
3/4 c water  1/8 tsp black pepper 
14 1/2 ozs canned Italian style tomatoes, diced  
In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. In a small bowl, combine tomato paste and water. Add tomato paste mixture, tomatoes, corn, beans, chili powder, salt, and black pepper to cooker . Mix well. Cover and cook on low for five hours.
Nutritional Analysis per serving (8 servings total)
Calories 198   %CFF 12 %
Total Fat 2 g   Saturated Fat 0.0 mg
Protein 18 g   Cholesterol 33 g
Carbohydrates 25 g   Sodium 484 mg
Sugars 8 g   Fiber 6 g
2.9 WW Points
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Rated by 5 users (4.6)

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