Slow Cooker Tex Mex Chili

Adapted from Better Homes & Gardens Crockery Cookbook

  • 1 lb ground chicken breast
  • 1 c celery, sliced
  • 1 c onions, chopped
  • 1/2 c bell peppers, chopped
  • 2 tsps garlic, minced
  • 4 tsps chili powder
  • 1/8 tsp salt
  • 15 1/2 ozs canned dark red kidney beans, drained
  • 16 ozs stewed tomatoes, cut up and undrained
  • 10 ozs tomatoes and green chilies, undrained
  • 1 c canned tomato juice
  • 6 ozs no-salt-added tomato paste
In a large saucepan, cook chicken, celery, onions, bell peppers, and garlicuntil chicken is no longer pink. Stir in chili powder and salt. Transfer mixture to a 3 1/2-quart cooker. Add beans, stewed tomatoes, tomatoes withgreen chilis, tomato juice, and tomato paste. Mix well. Cover and cook onhigh for two hours or until bubbling.
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Posted: 8/7/2003
Slow Cooker
Rated by 1 users (5.00)
WW Points* : 2.74
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 173
Calories from Fat 11 (6%)
% Daily Value *
Total Fat 0.9g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 28g 9%
Sodium 806mg 34%
Potassium 159mg 53%
Total Carbohydrate22g 7%
Dietary Fiber 6g 24%
Sugars 5g
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.