Vegetable Chicken Chili

Name: Vegetable Chicken Chili
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1 cup onions, chopped; 16 ozs frozen mixed vegetables, thawed; 16 ozs stewed tomatoes, cup up and undrained; 8 ozs tomato sauce; 1/2 cup water; 1 tbsp chili powder; 1 tsp granulated sugar; 3/4 tsp salt

Adapted from Better Homes & Gardens Crockery Cooker Cookbook

1 lb ground chicken breast
1 cup onions, chopped
16 ozs frozen mixed vegetables, thawed
16 ozs stewed tomatoes, cup up and undrained
8 ozs tomato sauce
1/2 cup water
1 tbsp chili powder
1 tsp granulated sugar
3/4 tsp salt

In a large saucepan, cook chicken, and onions until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Stir in vegetables, tomatoes, tomato sauce, water, chili powder, sugar, and salt. Cover and cook on high for four hours.

Posted: 6/17/2004

Slow Cooker

Rated by 4 users (5.00)

WW Points^* : 2.37

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 140 Calories from Fat 19 (14%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g	11%
Sodium 554mg	23%
Potassium 0mg	0%
Total Carbohydrate15g	5%
Dietary Fiber 3g	12%
Sugars 5g
Protein 15g	12%
* 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.