Great chili to make in the crock pot and have ready when you get home from work.

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Name: Chicken Chili
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoon Canola Oil divided; 1 1/2 pounds Chicken boneless, skinless thighs, cut into 3/4 inch pieces; 1 large Onion choppped, about 1 1/2 cups; 1 medium Red bell pepper chopped, about 1 cup; 1 medium Green bell pepper chopped, about 1 cup; 4 cloves Garlic minced; 2 can (14 oz) Diced tomatoes with mild green chilies drained; 1 can (6 oz) Tomato paste; 1 can (15 oz) Reduced-sodium small white beans drained; 1 can (about 8 3/4 oz) No-salt added corn drained; 2 tablespoons Chili powder; 1/2 teaspoon Salt

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INGREDIENTS

2 tablespoon Canola Oil ; divided
1 1/2 pounds Chicken ; boneless, skinless thighs, cut into 3/4 inch pieces
1 large Onion ; choppped, about 1 1/2 cups
1 medium Red bell pepper ; chopped, about 1 cup
1 medium Green bell pepper ; chopped, about 1 cup
4 cloves Garlic ; minced
2 can (14 oz) Diced tomatoes with mild green chilies ; drained
1 can (6 oz) Tomato paste
1 can (15 oz) Reduced-sodium small white beans ; drained
1 can (about 8 3/4 oz) No-salt added corn ; drained
2 tablespoons Chili powder
1/2 teaspoon Salt
Shredded Cheddar cheese, diced chives, sour cream ; optional

Servings

INSTRUCTIONS

1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.

2. Add chicken; cook and stir until lightly browned, about 5 to 6 minutes.

3. Coat inside of slow cooker with nonstick cooking spray; add chicken.

4. Return skillet to heat and add remaining oil.

5. Stir in onion, bell peppers and garlic; cook, stirring occasionally, until starting to soften, about 3 to 4 minutes.

6. Transfer to slow cooker and stir in diced tomatoes, tomato paste, white beans, corn, chili powder and salt.

7. Cover; cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours.

8. Serve with shredded Cheddar cheese, diced chives and sour cream, if desired.

NOTES

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Chicken Chili

2 tablespoon Canola Oil divided
1 1/2 pounds Chicken boneless, skinless thighs, cut into 3/4 inch pieces
1 large Onion choppped, about 1 1/2 cups
1 medium Red bell pepper chopped, about 1 cup
1 medium Green bell pepper chopped, about 1 cup
4 cloves Garlic minced
2 can (14 oz) Diced tomatoes with mild green chilies drained
1 can (6 oz) Tomato paste
1 can (15 oz) Reduced-sodium small white beans drained
1 can (about 8 3/4 oz) No-salt added corn drained
2 tablespoons Chili powder
1/2 teaspoon Salt
 Shredded Cheddar cheese, diced chives, sour cream optional

1.  Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
2.  Add chicken; cook and stir until lightly browned, about 5 to 6 minutes.
3.  Coat inside of slow cooker with nonstick cooking spray; add chicken.
4.  Return skillet to heat and add remaining oil.
5.  Stir in onion, bell peppers and garlic; cook, stirring occasionally, until starting to soften, about 3 to 4 minutes.
6.  Transfer to slow cooker and stir in diced tomatoes, tomato paste, white beans, corn, chili powder and salt.
7.  Cover; cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours.
8.  Serve with shredded Cheddar cheese, diced chives and sour cream, if desired.

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Nutrition

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Serving Size: 1 Serving (668g)
Recipe Makes: 4 Servings

Calories: 555
Calories from Fat: 115 (21%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 3.6g
Cholesterol 119.1mg		37 %
Sodium 1235.3mg		43 %
Potassium 2009.3mg		53 %
Total Carbohydrate 61.8g		18 %
	Dietary Fiber 13.2g	53 %
	Sugars, other 48.6g
Protein 49.2g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 555

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