Healthy Chunky Chicken Chili: Easy Peasy in the Crock-Pot
I'm such a chili lover, and this easy Crock-Pot Chicken Chili is one of my favorites! It's loaded with tender chicken, hearty beans, corn, and zesty salsa. Just toss everything into your slow cooker and let it work its magic! Serve it with your favorite toppings or use the leftovers for taco salads, stuffed baked potatoes, or burritos. Each generous 1¼-cup serving has just 254 calories, 5 grams of fat, and an amazing 13 grams of fiber! Comfort food, Skinnyfied!®
Helpful Tips About this Recipe
Makes 9 cups total, or approximately 7 servings. Each serving is 1¼ cups.
Serving Suggestions: Set out bowls of chopped tomatoes, cilantro, shredded light cheese, and fat-free sour cream or Greek yogurt so everyone can customize their chili. Leftovers are delicious over baked potatoes or tossed into taco salads. This chili also freezes beautifully
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
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 |
Healthy Chunky Chicken Chili: Easy Peasy in the Crock-Pot
Ingredients
Ingredients for Chili:
- 1½ 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)
- 1½ 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, or until chicken reaches 165°F. 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: 11g
Tried this recipe?Let me know how it was!
So easy and so good!
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
How would I do this in an instant pot?