Slow Cooker Chicken Chili with Greens and Beans - 32.5g Carbs, 9.6g Fiber
{Suggestions: as written this is extremely high in sodium. To cut back
be sure to rinse canned beans well or use some fresh cooked ones that
you may have done previously and have in the freezer (thaw before
putting in the slow cooker). Omit the "1 1/2 tsp salt", use low
sodium chicken broth or your own homemade. Substitute no salt added
tomatoes as well as no salt butter (if using)... you can also use olive oil.
Take care, Gloria)
From: www.allrecipes.com - Submitted By: MamaMcGreevy
"Beans, greens, and chicken come together with tomatoes in a thick
and creamy broth. This recipe, as with most chili recipes, doesn't
need to be exact and can be altered to fit your taste or what you
have on hand."
Prep Time: 15 Min
Cook Time: 6 Hours
Ready In: 6 Hours 15 Min
Servings: 8
2 cups canned black beans, rinsed and drained
2 cups canned white beans, rinsed and drained
2 (14.5 oz cans) petite diced tomatoes
1 1/2 cups frozen cooked kale
1 Tbsp butter
1/2 cup diced onion
2 Tbsp chili powder, or more to taste
1 Tbsp garlic and herb seasoning, or more to taste
1 1/2 tsp salt
2 large skinless, boneless chicken breast halves
4 cups chicken broth
1 cup heavy cream
1. Place black beans, white beans, tomatoes, and kale in a slow cooker.
2. Melt the butter in a large skillet over medium heat. Stir in the
onion; cook and stir until softened and translucent, about 5 minutes.
3. Transfer the onion to the slow cooker.
4. Sprinkle with chili powder, garlic and herb seasoning, and salt.
5. Place the chicken breast halves on top, then pour the chicken broth
into the slow cooker.
6. Cook on Low for 6 hours. Remove the chicken breasts, and shred or
cut the chicken into bite-size pieces. Stir the shredded chicken back
into the chili.
7. Stir in the heavy cream, allow to heat for a few minutes, and serve.
Servings: 8
Nutrition per Serving:
344 Calories, 14.8g Total Fat, 76mg Cholesterol, 1364mg Sodium,
32.5g Total Carbs, 9.6g Dietary Fiber, 22.4g Protein
