Skinny Chicken Taco Chili

Fall is in the air... which means cooler temps and shorter days... and not a lot of time for cooking week-night meals. I am looking forward to sunny skies in the morning come daylight savings, but dreading getting off at 5 p.m. and walking out to pitch black skies. The last thing anyone wants to do when it's dark out is go for a run or workout and then think about cooking dinner when they get home. Which is why fall to me also means lots of crock pot favorites, including this lil gem of a recipe.

This low-cal {200 calories per serving} chicken chili is easy to throw together on your lunch break, and wonderful to come home to on those dark evenings.

Skinny Chicken Taco Chili

1 can kidney beans
1 can black beans
1 28 oz can diced tomatoes
1 12 oz can tomato sauce
1 12 oz bag frozen corn
1 packet taco seasoning (I usually make my own here.)
1 tablespoons chili powder
1 boneless skinless chicken breast
pepper and garlic to taste

Drain beans {I usually rinse my black beans} and add to crock pot with tomatoes, tomato sauce, corn and seasonings. Stir to combine all ingredients. Lay chicken breasts on top and cover with black pepper and garlic.

Cover and set crock pot on high for 4 hours. Next, shred your chicken on top and stir into chili. Turn the temperature to low and let simmer another 1-2 hours, or until you are ready to serve!

Top with plain Greek yogurt, diced green onions and shredded chedder cheese. I usually serve with some warm corn muffins.

Makes 8 servings.

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