Slow Cooker Corn Chili

Name: Slow Cooker Corn Chili
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1/2 c onions, chopped; 1/2 c bell peppers, chopped; 6 ozs no-salt-added tomato paste; 3/4 c 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; 1/2 tsp salt; 1/8 tsp black pepper

Adapted from Fix-It & Forget-It Cookbook

1 lb ground chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
6 ozs no-salt-added tomato paste
3/4 c 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
1/2 tsp 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.

Posted: 8/12/2004

Slow Cooker

Rated by 5 users (4.60)

WW Points^* : 2.94

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 183 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 28g	9%
Sodium 704mg	29%
Potassium 18mg	6%
Total Carbohydrate25g	8%
Dietary Fiber 6g	24%
Sugars 8g
Protein 16g	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.