{Gluten and Dairy Free} Crockpot Skinny Chili

Chili, how I love you, how do I count the ways? I must have half a dozen chili recipes on this blog, but thought this one was worth sharing from Skinny Taste. I would use non-dairy cheese like Daiya and Vegenaise for sour cream. Low fat Chili? Yes, please!

photo from Gina at Skinny Taste

Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: about 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g  • Protein: 16.9 g

Ingredients: 

• 1 small onion, chopped
• 1 (15.5 oz) can black beans
• 1 (15.5 oz) can kidney beans
• 1 (8 oz) can tomato sauce
• 10 oz package frozen corn kernels
• 2 (10 oz) cans diced tomatoes w/chilies
• 1 packet reduced sodium taco seasoning or homemade (see below)
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• 4 oz can chopped green chili peppers, chopped
• 1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions: 

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.