St. John's- Chicken Chili- October 18, 2011
By: Alan Matthews
Updated: October 18, 2011
Slow-Cooker Chunky Chicken Chili
from www.kraftrecipes.com
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kdiney beans, rinses
1 1/2 cups Thick 'N Chunky Mild Salsa
1 can (16 oz.) no salt added tomato sauce
2 Tbsp. chili powder
1 1/2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup Mexican Style Finely Shredded Four Cheese
Combine beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. Do not stir. Cover with lid.
Cook on LOW 6 to 8 hours or on HIGH 4 to 5 hours.
Stir before serving. Top with cheese.
Calories: 340
Total fat: 12 g
Saturated Fat: 4.5 g
Cholesterol: 70 mg
Sodium: 580 mg
Carbohydrate: 33 g
Dietary Fiber: 7 g
Protein: 27 g.
