Sunday, December 4, 2011

Mexican Inspired Chili

I'll admit, I found this recipe on Pinterest from this site.  I'm labeling this as Vegetarian as well since this would be just as amazingly tasty without the chicken.  Just make sure your beans are vegetarian, but you already know that.


I bought the iPhone 4s last week and have been OBSESSED with Instagram...

It's been gross, rainy, and cold here, so I'm loving that I finally have a slow cooker.  This chili was delicious and has less than 300 calories per serving!!!  I don't know yet how many servings this makes, but I'll have lunch/dinners for the week.  I'm guessing about 8 servings or so.

  • 1 onion, chopped 
  • 1 16-oz can black beans 
  • 1 16-oz can kidney beans 
  • 1 8-oz can tomato sauce 
  • 2 cans of corn
  • 2 cans of diced tomatoes
  • 1 packet taco seasoning (less sodium kind)
  • 1 tbsp cumin 
  • 1 tbsp chili powder 
  • 4 boneless chicken breasts
  • 1 jalapeno, chopped
  • chopped fresh cilantro (garnish)

Combine all ingredients, except for chicken and cilantro, in the slow cooker and mix.  Place chicken breasts on top of the mixture, cover, and cook (high for 4 hours then low for 2 hours).  30 minutes before serving, remove chicken, shred, place chicken back in slow cooker, and mix.  Once in bowl, add shopped cilantro on top of chili.  Enjoy!





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