Slow Cooker Tex Mex Chili

Name: Slow Cooker Tex Mex Chili
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1 cup celery, sliced; 1 cup onions, chopped; 1/2 cup bell peppers, chopped; 2 tsps garlic, minced; 4 tsps chili powder; 1/8 tsp salt; 15 1/2 ozs canned dark red kidney beans, drained; 16 ozs stewed tomatoes, cut up and undrained; 10 ozs tomatoes and green chilies, undrained; 1 cup canned tomato juice; 6 ozs no-salt-added tomato paste

Adapted from Better Homes & Gardens Crockery Cookbook

1 lb ground chicken breast
1 cup celery, sliced
1 cup onions, chopped
1/2 cup bell peppers, chopped
2 tsps garlic, minced
4 tsps chili powder
1/8 tsp salt
15 1/2 ozs canned dark red kidney beans, drained
16 ozs stewed tomatoes, cut up and undrained
10 ozs tomatoes and green chilies, undrained
1 cup canned tomato juice
6 ozs no-salt-added tomato paste

In a large saucepan, cook chicken, celery, onions, bell peppers, and garlicuntil chicken is no longer pink. Stir in chili powder and salt. Transfer mixture to a 3 1/2-quart cooker. Add beans, stewed tomatoes, tomatoes withgreen chilis, tomato juice, and tomato paste. Mix well. Cover and cook onhigh for two hours or until bubbling.

Posted: 8/7/2003

Slow Cooker

Rated by 1 users (5.00)

WW Points^* : 3.11

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 187 Calories from Fat 19 (10%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g	11%
Sodium 561mg	23%
Potassium 0mg	0%
Total Carbohydrate22g	7%
Dietary Fiber 6g	24%
Sugars 8g
Protein 17g	24%
* 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.