Corny Chili

Adapted from Quick Cooking

  • 1 lb ground chicken breast
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 16 ozs canned dark red kidney beans, drained and rinsed
  • 29 ozs no-salt-added diced tomatoes, undrained
  • 10 ozs frozen corn, thawed
  • 3/4 cup picante sauce
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
In a large skillet, combine chicken, onions, and bell peppers until chicken is no longer pink. Transfer to a 3-1/2 slow cooker. Add beans, tomatoes, corn, picante sauce, chili powder, garlic powder, and salt. Mix well. Cover and cook on low for three hours or until heated through.
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Posted: 2/21/2008
Slow Cooker
Rated by 1 users (3.00)
WW Points* : 3.19
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 191
Calories from Fat 23 (12%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 683mg 28%
Potassium 18mg 6%
Total Carbohydrate25g 8%
Dietary Fiber 6g 24%
Sugars 8g
Protein 18g 24%
* 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.