Classic Chili

Adapted from 100 Favorite Soups & Stews

  • 1 lb ground chicken breast
  • 1 c onions, chopped
  • 1/2 c bell peppers, chopped
  • 14 1/2 ozs no-salt-added diced tomatoes, undrained
  • 15 ozs canned dark red kidney beans, drained and rinsed
  • 8 ozs tomato sauce
  • 3 tsps chili powder
  • 1/2 tsp basil
  • 1/4 tsp black pepper
In a large skillet, cook chicken, onions, and bell peppers until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Add tomatoes, beans, tomato sauce, chili powder, basil, and black pepper. Mix well. Cover and cook on high for three hours.
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Posted: 3/17/2005
Slow Cooker
Rated by 2 users (5.00)
WW Points* : 3.06
6 servings
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 189
Calories from Fat 13 (7%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 37g 12%
Sodium 723mg 30%
Potassium 25mg 8%
Total Carbohydrate21g 7%
Dietary Fiber 7g 28%
Sugars 6g
Protein 20g 28%
* 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.