Slow Cooker Taco Chili

Adapted from Del Monte Foods, Inc.

  • 1 lb ground chicken breast skinless
  • 1 cup onions, chopped
  • 5 ozs frozen corn, thawed
  • 4 ozs canned green chiles, drained
  • 15 1/2 ozs no-salt-added pinto beans, drained and rinsed
  • 15 1/2 ozs canned dark red kidney beans, drained nand rinsed
  • 14 1/2 ozs canned diced tomatoes, drained
  • 2 cups chicken broth
  • 2 tbsps chili powder
  • 2 tbsps cornmeal
  • 1 tsp salt
Slow Cooker Taco Chili
In s large saucepan, cook chicken, onions, corn, and chiles until chicken is no longer pink. Transfer chicken mixture to a 3 1/2 quart slow cooker. Add beans, tomatoes, chicken broth, chili powder, cornmeal, and salt. Mix well. Cover and cook on high for four hours. Let stand 12 minutes, uncovered, after cooking for extra liquid to absorb.
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Posted: 2/22/2024
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 3.55
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 209
Calories from Fat 15 (7%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 22g 7%
Sodium 571mg 24%
Potassium 34mg 11%
Total Carbohydrate32g 11%
Dietary Fiber 6g 24%
Sugars 3g
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.