Slow Cooker Corn Chili

Name: Slow Cooker Corn Chili
Yield: 10 servings
Ingredients: 1 lb ground chicken breast; 1/2 cup onions, chopped; 1/2 cup bell peppers, chopped; 6 ozs tomato paste; 3/4 cup water; 14 1/2 ozs canned Italian style tomatoes, diced; 10 ozs frozen corn, thawed; 15 ozs canned dark red kidney beans, undrained; 1 tbsp chili powder; 1 1/4 tsps salt; 1/8 tsp black pepper

Adapted from Fix-It & Forget-It Cookbook

1 lb ground chicken breast
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
6 ozs tomato paste
3/4 cup water
14 1/2 ozs canned Italian style tomatoes, diced
10 ozs frozen corn, thawed
15 ozs canned dark red kidney beans, undrained
1 tbsp chili powder
1 1/4 tsps salt
1/8 tsp black pepper

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 or until heated through.

Posted: 8/12/2004

Slow Cooker

Rated by 5 users (4.60)

WW Points^* : 2.16

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 144 Calories from Fat 17 (12%)
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 28g	9%
Sodium 505mg	21%
Potassium 0mg	0%
Total Carbohydrate20g	7%
Dietary Fiber 4g	16%
Sugars 6g
Protein 14g	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.