Lighter Chicken Corn ChiliPosted: October 29, 2009
Mmmm I love different chilis on a football Saturday. Nothing is better than a crock full of delicious smelling chicken or beef chilis. I found this recipe in my Parents Magazine. This was great and perfect with either cornbread or crusty rolls.
1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeno chile, seeded and chopped
1-3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt-I omitted
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1-1/2 cups frozen corn, thawed
2 cans (15 ounces each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack cheese
In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.
Nutritional info: Mine would be a bit less sodium as I omitted the extra salt.
Servings Per Recipe 6 servings
- Amount Per Serving
- Calories 287
- Total Fat (g) 3
- Saturated Fat (g) 1
- Cholesterol (mg) 45
- Sodium (mg) 736
- Carbohydrate (g) 38
- Fiber (g) 9
- Protein (g) 27