I am a little obsessed with Gina's AMAZING site Skinny Taste. She has so many wonderful recipes that are low in calories but still FULL of flavor! A few weeks ago I was craving chili found an ideal recipe on her site: Crock Pot Chicken Taco Chili. The recipe was all I wanted in a chili, the only issue was I do not own a crock pot. However, after some research I was able to figure out how to cook the chili on the stove so it was a go! This recipe did NOT disappoint and was a crowd pleaser. I actually ended up cutting the recipe in half (well, most of the ingredients- see notes below) and it still yielded four large bowls.

Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g
1 onion, chopped (I used 1/2 and onion)
1 16-oz can black beans (I love beans so I bought a 12oz can and added the whole thing.)
1 16-oz can kidney beans (Again, I used a 12oz can.)
1 8-oz can tomato sauce (I actually used 6oz rather than just half)
10 oz package frozen corn kernels (I also happen to love corn. I actually ended up using a whole can of corn in place of frozen kernels and it would perfectly.)
2 14.5-oz cans diced tomatoes w/chilies (I just used one can.)
1 packet taco seasoning (I used half a package.)
1 tbsp cumin (1/2 tbsp)
1 tbsp chili powder (1/2 tbsp)
24 oz (3-4) boneless skinless chicken breasts (This was the major difference- I only used one chicken breast in my half recipe. It was MORE than enough and there ended up being an ample amount of chicken).
1/4 cup chopped cilantro (I actually did not measure this out and just cut up a bit of cilantro and added it.)
I cooked my chicken before I added it to all the other ingredients. Mix everything together and then cook on to a medium heat until the chili comes to a simmer. I cooked it like this for about ten more minutes and then turned it down to low for two more hours. Serve with cheese and non fat Greek yogurt for a delicious COLD weather meal!
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