Chicken Vegetable Chili Mac

Name: Chicken Vegetable Chili Mac
Yield: 10 servings
Ingredients: 1 lb ground chicken breast; 1/2 c onions, chopped; 2 tsps garlic, minced; 15 ozs canned dark red kidney beans, drained and rinsed; 14 1/2 ozs Mexican style stewed tomatoes, undrained; 14 1/2 ozs no-salt-added diced tomatoes, undrained; 1 c water; 1 c frozen corn, thawed; 1 tsp salt; 1/2 c elbow macaroni, uncooked

Adapted from Best Loved Slow Cooker Recipes

1 lb ground chicken breast
1/2 c onions, chopped
2 tsps garlic, minced
15 ozs canned dark red kidney beans, drained and rinsed
14 1/2 ozs Mexican style stewed tomatoes, undrained
14 1/2 ozs no-salt-added diced tomatoes, undrained
1 c water
1 c frozen corn, thawed
1 tsp salt
1/2 c elbow macaroni, uncooked

In a large skillet, cook chicken, onions, and garlic until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Stir in beans, both varieties of tomatoes, water, corn kernels, and salt. Cover and cook on low for four hours. Add macaroni. Cover and cook again for 20 minutes, or until macaroni is done; stirring occasionally.

Posted: 2/12/2004

Slow Cooker

Rated by 3 users (4.33)

WW Points^* : 2.22

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 148 Calories from Fat 9 (6%)
% Daily Value *
Total Fat 0.7g	1%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 22g	7%
Sodium 672mg	28%
Potassium 0mg	0%
Total Carbohydrate21g	7%
Dietary Fiber 4g	16%
Sugars 6g
Protein 13g	16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.