St. John's- Chicken Chili- October 18, 2011

Published 10/18 2011 09:03AM

Updated 10/18 2011 09:13AM

Slow-Cooker Chunky Chicken Chili

1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kdiney beans, rinses
1 1/2 cups Thick 'N Chunky Mild Salsa
1 can (16 oz.) no salt added tomato sauce
2 Tbsp. chili powder
1 1/2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup Mexican Style Finely Shredded Four Cheese

Combine beans, salsa, tomato sauce and chili powder in slow cooker.  Top with chicken, onions and corn.  Do not stir.  Cover with lid.

Cook on LOW 6 to 8 hours or on HIGH 4 to 5 hours.

Stir before serving.  Top with cheese.

Calories:  340
Total fat: 12 g
Saturated Fat: 4.5 g
Cholesterol: 70 mg
Sodium: 580 mg
Carbohydrate: 33 g
Dietary Fiber: 7 g
Protein: 27 g.

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