Chicken, Bean, and Corn Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 boneless skinless chicken breasts, cooked and shredded1 tbsp Worcestershire sauce.5 tsp olive oil1 large onion5 cloves garlic, minced1 red bell pepper, finely chopped3 ribs celery, finely chopped2 cans (14.5 oz) diced tomatoes or 3+ cups fresh tomatoes, diced1 can (15 oz) chili beans, hot sauce1.5 cups fat-free chicken broth2 cans (6 oz) tomato paste1 can (8 oz) tomato sauce1 cup frozen corn kernels, heaping2 tbsp chili powder1 tsp salt1 tsp cumin.5 tsp black pepper.5 tsp ground red pepper.25 tsp dried oregano.25 tsp ground coriander.25 tsp basil
1. Prepare chicken and chop ingredients as needed.
2. Head Worcestershire sauce and olive oil in medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to 6+ quart crock pot.
3. Add chicken, bell pepper, celery, tomatoes, beans, broth, tomato paste and sauce, corn, and spices and seasonings to taste.
4. Cover; cook on "Low" 6-8 hours or on "High" 3-4 hours.
Serving Size: Makes roughly 8 2-cup servings
2. Head Worcestershire sauce and olive oil in medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to 6+ quart crock pot.
3. Add chicken, bell pepper, celery, tomatoes, beans, broth, tomato paste and sauce, corn, and spices and seasonings to taste.
4. Cover; cook on "Low" 6-8 hours or on "High" 3-4 hours.
Serving Size: Makes roughly 8 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 328.3
- Total Fat: 4.7 g
- Cholesterol: 36.5 mg
- Sodium: 1,054.3 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 12.8 g
- Protein: 27.6 g
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