Thursday, September 3, 2015

{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.

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