I copied this direct from the Weight Watchers website, but my wife substituted black beans for the kidney beans, added chicken broth, and then dropped in some whole cooked chicken breasts that were torn into chunks.
My recommendation might be to cook the chicken breast and shred it. Quite a healthy meal and it's a nice combination of spicy and sweet, although it's not hot by the recipe standards by any means. Add your favorite source of heat as you wish.
I give it
:-):-)
Servings: 8
Preparation Time: 19 min
Cooking Time: 300 min
Level of Difficulty: Easy
Ground-meat chili dishes with plenty of seasonings are terrific cooked in a slow cooker.
Ingredients
1 pound(s) uncooked extra lean ground chicken breast
1 large onion(s), chopped
1 medium green pepper(s), seeded and chopped
3 clove(s) garlic clove(s), chopped (medium)
31 oz canned kidney beans, rinsed and drained
15 1/2 oz canned pinto beans, rinsed and drained
14 1/2 oz canned diced tomatoes
12 oz chili sauce
4 1/2 oz Ortega Diced Green Chiles, or other brand
1/4 cup(s) chili powder
2 Tbsp Worcestershire sauce
1 Tbsp molasses
1 Tbsp packed brown sugar
1 Tbsp Durkee Ground Cumin Seed, or other brand
Instructions
* Place the chicken, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney and pinto beans, tomatoes, chili sauce, green chiles, chili powder, Worcestershire sauce, molasses, brown sugar, and cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly, 4–5 hours on high or 8–10 hours on low. Yields 1 1/4 cups per serving.
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