- Calories: 213
- Protein: 32 g
- Total Fat: 2 g
- Unsaturated Fat: 2 g
- Saturated Fat: 0 g
- Cholesterol: 72 mg
- Total Carbohydrate: 18 g
- Dietary Fiber: 5 g
- Total Sugar: 4 g
- Natural Sugar: 4 g
- Added Sugar: 0 g
- Sodium: 665 mg
This slow cooker chili is incredibly tasty on its own, but it also makes a delicious filling for enchiladas and tacos, too. You can even spoon it over a platter of whole grain tortilla chips to create a health-ified rendition of “loaded nachos.”
- Prep time
- Total Time
- 1½ cups reduced-sodium broth
- 1 can (15 ounces) black beans, drained and rinsed*
- 1 can (15 ounces) kidney beans, drained and rinsed*
- 1 cup corn (fresh or frozen)
- 1 large red bell pepper, finely diced (about 1 cup)
- 1 can (14½ ounces) diced tomatoes
- 1 generous teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ pounds boneless, skinless chicken breasts
- ¼ to ½ cup chopped cilantro for garnish
- ¼ to ½ cup sliced scallions for garnish
In a slow cooker, combine broth, black beans, kidney beans, corn, bell pepper, tomatoes, cumin, chili powder, oregano, salt, and pepper and stir to combine. Add chicken. Cover and cook on low for 8 hours or high for 4 hours.
Once done cooking, carefully “shred” the chicken using two forks. Season with salt and pepper to taste. Garnish with cilantro and scallions if desired.
*Rinse in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.
For a new spin on classic chili, try my Pumpkin Turkey Chili.