What’s better on cold days than a nice, warm bowl of chili? Exactly.
That’s why, when I saw the rainy forecast for this week, I pulled this recipe out.
Not only that, but it’s easy. At least my favorite recipe is. Just throw everything in the crock pot in the morning, and it’s ready to go at dinner time.
I found this recipe on Skinny Taste, and I’ve made it a ton of times. Everyone always enjoys it. It makes a HUGE crock pot full, so my family of three can usually get two meals out of it. Leftovers are always awesome!
Chicken Taco Chili
1 Onion, Chopped
1 16-oz Can Black Beans
1 16-oz Can Kidney Beans
1 8-oz Can No Salt Added Tomato Sauce
10 oz Frozen Corn Kernels
2 14.5-oz Cans Diced Tomatos
1 7-oz Can Chopped Chilies
1 Packet Reduced Sodium Taco Seasoning
1 Tbsp Cumin
1 Tbsp Chili Powder
.5 Tbsp Chipotle Powder
1 lb Boneless Chicken Breast
In crock pot, combine onion, beans, tomato sauce, corn, diced tomatoes, chilies, and seasonings.
Place chicken breasts on top.
Cook on high for 6 hours or low for 10.
About an hour before serving, pull out chicken and shred. You can use two forks. I usually put the chicken in the fridge for a few minutes, and just use shred by hand.
Stir chicken back into chili.
Serve and enjoy!
I topped mine with reduced fat cheddar and fat free sour cream. You can top it however you like.
Sometimes I make rice to serve this over. It just depends how I’m feeling that day.
What’s the best part of this recipe? Well, it’s delicious and low calorie, best of both worlds! It has around 200 calories per bowl full. Well, my normal sized bowls that hold about 1 ¼ cup.