Anita's Tried & True Heart Healthy Recipes

Slow Cooker Tex Mex Chili

Adapted from
8 servings

1 lb ground chicken breast skinless  1/8 tsp salt 
1 c celery, sliced  15 1/2 ozs canned dark red kidney beans, drained 
1 c onions, chopped  16 ozs stewed tomatoes, cut up and undrained 
1/2 c bell peppers, chopped  10 ozs tomatoes and green chilies, undrained 
2 tsps garlic, minced  1 c canned tomato juice 
4 tsps chili powder  6 ozs no-salt-added tomato paste 
In a large saucepan, cook chicken, celery, onions, bell peppers, and garlicuntil chicken is no longer pink. Stir in chili powder and salt. Transfer mixture to a 3 1/2-quart cooker. Add beans, stewed tomatoes, tomatoes withgreen chilis, tomato juice, and tomato paste. Mix well. Cover and cook onhigh for two hours or until bubbling.
Nutritional Analysis per serving (8 servings total)
Calories 188   %CFF 11 %
Total Fat 2 g   Saturated Fat 0.0 mg
Protein 18 g   Cholesterol 33 g
Carbohydrates 22 g   Sodium 567 mg
Sugars 8 g   Fiber 6 g
2.7 WW Points
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