Post by marlaoh on Mar 7, 2004 8:18:35 GMT -6
Lowfat Chicken and Corn Chili
Ingredients
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
0.25 teaspoon salt to taste
0.25 teaspoon ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
Directions
1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Serves 6 servings
Prep time: 15 minutes
Cook time: 720 minutes
Total time: 735 minutes
Fat: 2.50
Carbs: 25.67
Protein: 21.22
Calories: 210.13
Alcohol: 0.00
Ingredients
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
0.25 teaspoon salt to taste
0.25 teaspoon ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
Directions
1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Serves 6 servings
Prep time: 15 minutes
Cook time: 720 minutes
Total time: 735 minutes
Fat: 2.50
Carbs: 25.67
Protein: 21.22
Calories: 210.13
Alcohol: 0.00