(Crock-Pot) Chunky Chicken Chili

I’m such a chili fan and this is the easiest recipe, loaded with flavor, and absolutely delicious! I love serving it in bowls and adding on the side such things as lettuce, tomatoes, onions, cilantro, fat-free sour cream so everyone can top their own. It’s a filling, fiber-rich dinner! You can also use this chili to create taco salads, stuffed baked potatoes or burritos. Each bowl has 254 calories and 5 grams of fat.
(Crock-Pot) Chunky Chicken Chili

Helpful Tips About this Recipe

Makes 7 servings. Each 1¼ cup. Makes 9 cups total

Healthy Benefits
Though people love spicy food primarily for its flavor, studies prove that spices have a host of health benefits. The compound that gives hot chilies its kick is called capsaicin. It may lower bad cholesterol, thus improving heart function.

WW Freestyle SmartPoints
0-Blue
WW SmartPoints
7-Green
SKINNY FACTS: for 1¼ cup serving (not including toppings)
254 calories, 5g fat, 0.7g sat. fat, 31mg chol, 24g prot, 41g carbs, 13g fiber, 825mg sod, 11g sugar
FACTS: for Freestyle SmartPoints
0 calories, 0g sat. fat, 0g sugar, 0g protein

 

(Crock-Pot) Chunky Chicken Chili

(Crock-Pot) Chunky Chicken Chili

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American
Servings 7
Calories 254 kcal

Ingredients
  

Ingredients for Chili:

  • cups onion, diced
  • 1 can (15 oz.) dark red kidney beans, rinsed and drained
  • 1 can (15 oz.) white kidney beans (cannellini) rinsed and drained ( black beans or red kidney)
  • cups Thick & Chunky Mild Salsa, I used Pace
  • 1 (15 oz.) can tomato sauce
  • 1 cup frozen corn, not defrosted
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces

Ingredients for Topping: Optional

  • Tomatoes, chopped
  • Fat-free sour cream or fat-free plain Greek yogurt
  • Cilantro, chopped 
  • Light cheese, shredded

Instructions
 

  • In a small microwave bowl, add onions and cook for 2-3 minutes, to soften.
  • Combine soften onions, both beans, salsa, tomato sauce, frozen corn, chili powder, cumin and garlic powder in crock-pot. Mix in chicken. Cover with lid. Cook on LOW about 4 hours or on HIGH about 2 hours. Since many crock-pot cook times vary check to see if chicken is done. Once done, stir to blend.
  • Add 1¼ cups to each bowl and sprinkle on toppings of your choice, if desired.
  • This chili freezes great!

Nutrition

Serving: 1.25cupCalories: 254kcalCarbohydrates: 41gProtein: 24gFat: 5gSaturated Fat: 0.7gCholesterol: 31mgSodium: 825mgFiber: 13gSugar: 11gPlus Points: 7
Tried this recipe?Let me know how it was!

2 Comments

  1. Cassidy, although I’ve never made this chili in the instant pot, this is what I suggest you do.
    1. In a small microwave bowl, add onions and cook for 2-3 minutes, to soften.

    2. Combine soften onions, both beans, salsa, tomato sauce, frozen corn, chili powder, cumin, and garlic powder in the instant pot. Mix in chicken. Cover with lid. Cook on HIGH pressure for 15 minutes.
    Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.

    Best of luck,
    Nancy

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