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Chunky Chicken Chili

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For the chili
1½ cups onion, diced
1 can (15 oz) dark red kidney beans, rinsed and drained
1 can (15 oz) white kidney beans (cannellini) rinsed and drained ( black beans or red kidney)
1½ cups Thick & Chunky Mild Salsa, I used Pace
1 (15 oz) can tomato sauce
1 cup frozen corn, not defrosted
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 pound boneless skinless chicken breasts, cut into bite-size pieces
For topping
Tomatoes, chopped.
Fat-free sour cream or fat-free plain Greek yogurt
Cilantro, chopped
Shredded lettuce

Nutritional information

grams of fat

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Chunky Chicken Chili

  • Spicy

Who doesn’t love chili? This crock pot chunky chicken chili is very easy to make.

  • Easy


  • For the chili

  • For topping



It’s absolutely delicious, full of flavors, rich and it doesn’t take time to prepare! And if you choose to add lettuce, tomatoes, onions, cilantro and fat-free sour cream this chili will be amazing. Each bowl has 254 calories, 5 grams of fat. Check how it’s made and give it a try.

How To
Microwave onions for 2 to 3 minutes.

In a crock-pot, mix the onions, both beans, salsa, tomato sauce, frozen corn, chili powder, cumin and garlic powder add in the chicken and mix until combined. Cover the pot with lid and cook on low heat for 4 hours or for 2 hours on high heat.

This is best cooked over low heat, you can check if the chicken is done to know that the pot is ready.
Once cooked, Add 1 1/4 cups to each bowl and add on the topping you like.

Simple and flavory! This chili is amazing, and the best part is that it’s good for the health! Spices help lower bad cholesterol and improving heart function. Give it a try, I’m sure you will love it.


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