Healthy Pregnancy Cookbook
Chicken and Corn Chili
Ingredients
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
Procedure
- 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.
Serves 8. Per Serving: Calories 222; Calories from fat 20(10%); Fat 2g; Carbohydrates 19g; Sugar 2g; Fiber 3g; Protein 32g
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