This is a hearty southwestern-style chili that is perfect on a cold winter night.
1. In a 3 1/2 to 6 quart slow cooker, place the onion, garlic, cumin, oregano, red pepper, beans, 8 oz of chile peppers, broth and cooked chicken. Stir to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (810g)|
|Recipe Makes: 8|
|Calories from Fat: 867 (71%)|
|Amt Per Serving||% DV|
|Total Fat 96.3g||128 %|
|Saturated Fat 53.9g||270 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 280.7mg||86 %|
|Sodium 992.9mg||34 %|
|Potassium 1484.1mg||39 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 42.9g|
|Protein 43.4g||62 %|
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.
Calories per serving: 1224
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.