Yields: 6
Serving size: 1 cup
Calories: 142
Total fat: 3 g
Saturated fats: 1 g
Trans fats: 0 g
Cholesterol: 15 mg
Sodium: 454 mg
Carbohydrate: 9 g
Dietary fiber: 6 g
Sugars: 4 g
Protein: 12 g
Ingredients:
•2 cloves garlic, minced
•1/2 cup diced sweet onion
•2-3 chicken breast filets (1.5 lbs) cut into bite sized pieces (optional) (skinless, boneless thighs or a combination of breasts and thighs also an option)
•1 (14.5 oz) can fire roasted tomatoes with liquid
•1 (6 oz) can tomato paste
•1 1/2 cups chicken broth, fat free, low sodium (optional vegetable broth or water)
•2 tablespoons chili powder
•1/2 teaspoon cayenne pepper (more or less to taste)
•1/2 teaspoon cumin
•1/2 teaspoon black pepper
•Kosher or sea salt to taste (I didn't use any salt)
•1 (15.5 oz) can Cannellini or Navy beans, drained and rinsed
•1 (15.5 oz) can kidney beans, drained and rinsed
•1/4 cup reduced fat cheddar cheese for garnish
Directions:
Combine all the above ingredients in the slow cooker. Cover and cook on low 8 hours in a 4-6 quart slow cooker. Spoon into bowls and garnish with a little cheddar cheese and diced onion, if desired.
Note; the chicken used in this recipe was raw when going in the slow cooker. If you already have cooked chicken, just add it about an hour before the end of cooking time.
Serving size: 1 cup
Calories: 142
Total fat: 3 g
Saturated fats: 1 g
Trans fats: 0 g
Cholesterol: 15 mg
Sodium: 454 mg
Carbohydrate: 9 g
Dietary fiber: 6 g
Sugars: 4 g
Protein: 12 g
Ingredients:
•2 cloves garlic, minced
•1/2 cup diced sweet onion
•2-3 chicken breast filets (1.5 lbs) cut into bite sized pieces (optional) (skinless, boneless thighs or a combination of breasts and thighs also an option)
•1 (14.5 oz) can fire roasted tomatoes with liquid
•1 (6 oz) can tomato paste
•1 1/2 cups chicken broth, fat free, low sodium (optional vegetable broth or water)
•2 tablespoons chili powder
•1/2 teaspoon cayenne pepper (more or less to taste)
•1/2 teaspoon cumin
•1/2 teaspoon black pepper
•Kosher or sea salt to taste (I didn't use any salt)
•1 (15.5 oz) can Cannellini or Navy beans, drained and rinsed
•1 (15.5 oz) can kidney beans, drained and rinsed
•1/4 cup reduced fat cheddar cheese for garnish
Directions:
Combine all the above ingredients in the slow cooker. Cover and cook on low 8 hours in a 4-6 quart slow cooker. Spoon into bowls and garnish with a little cheddar cheese and diced onion, if desired.
Note; the chicken used in this recipe was raw when going in the slow cooker. If you already have cooked chicken, just add it about an hour before the end of cooking time.
Comments