Chicken Vegetable Chili Mac

Name: Chicken Vegetable Chili Mac
Yield: 10 servings
Ingredients: 1 lb ground chicken breast, skinless; 1 cup onions, chopped; 15 1/2 ozs canned dark red kidney beans, rinsed and drained; 14 1/2 ozs Mexican style diced tomatoes, undrained; 14 1/2 ozs canned diced tomatoes, undrained; 4 ozs frozen corn, thawed; 2 tsps chili powder; 1 1/4 tsps salt; 1 tsp Mexican seasoning; 2 ozs elbow macaroni, uncooked

Adapted from Diet Slow Cooker Recipes

1 lb ground chicken breast, skinless
1 cup onions, chopped
15 1/2 ozs canned dark red kidney beans, rinsed and drained
14 1/2 ozs Mexican style diced tomatoes, undrained
14 1/2 ozs canned diced tomatoes, undrained
4 ozs frozen corn, thawed
2 tsps chili powder
1 1/4 tsps salt
1 tsp Mexican seasoning
2 ozs elbow macaroni, uncooked

In a large skillet, cook chicken and onions until chicken is no longer pink and onions are tender. Transfer mixture to a 3 1/2 quart slow cooker. Stir in kidney beans, tomatoes, corn, chili powder, salt, and Mexican seasoning. Mix well. Cover and cook on low for two hours. Add uncooked macaroni. Cover and cook on low again for 20 minutes or until macaroni is cooked.

Posted: 6/27/2024

Slow Cooker

Rated by 0 users (0.00)

WW Points^* : 2.47

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 155 Calories from Fat 16 (10%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 26g	9%
Sodium 620mg	26%
Potassium 0mg	0%
Total Carbohydrate19g	6%
Dietary Fiber 4g	16%
Sugars 4g
Protein 14g	16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.