Use a slow cooker to make this chili with chicken, pinto beans, and corn, flavored with salsa, cumin, and chili powder.
| Prep Time: | 15m |
| Cook Time: | 12h |
| Ready in: | 12h 15m |
| Yield: | 6 servings |
| Ingredients | |
| 4 skinless, boneless chicken breast halves 1 (16 ounce) jar salsa 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder salt to taste ground black pepper to taste 1 (11 ounce) can Mexican-style corn 1 (15 ounce) can pinto beans | |
- Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
- About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
- Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 206 cal | Total Fat: | 2.5 g | Cholesterol: | 41 mg | |||
| Sodium: | 948 mg | Carbohydrates: | 25.7 g | Fiber: | 6 g | |||
| Protein: | 21.2 g | |||||||
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