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Thursday, July 10, 2008

Southwestern Chili

I got this recipe from a Word document compilation of crockpot recipes. We absolutely fell in love with the Southwestern Chili recipe! We made a few changes to suit our taste, as indicated. (I have also decided that the pictures I took border on less than appetizing, so I am only subjecting you to one) :-)

Southwestern Chicken Chili

~1 medium green bell pepper – chopped (we omit)
~1 cup chopped onions
~3 garlic cloves – minced
~3 tablespoons cornmeal
~2 tablespoons chili powder
~3 teaspoons dried oregano leaves
~1 teaspoon cumin (we use coriander)
~1 teaspoon salt
~1 1/4 Pounds boneless skinless chicken thighs -- cut in 1" pieces (we use ground chicken, browned in a pan first)
~1 Jar 16 Oz. medium picante sauce
~1 15 Oz Can pinto beans – undrained
~1 14.5 Oz Can Diced Tomatoes – undrained

In 3½ to 4 quart slow cooker, combine bell pepper, onion and garlic. In medium bowl, combine corn meal, chili powder, oregano, cumin and salt; mix well. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Add picante sauce, beans and tomatoes; stir gently to mix. Cook on low setting for 6-8 hrs. For a spicier chili, use 3 tablespoons of chili powder. For a less spicy recipe, use mild picante sauce or salsa.

Yield: "1 1/3 Cups" Per Serving (NOTES : 280 cal., 8 g. fat, 60 mg chol., 1330 mg. sod., 29 g. carb, 7 g.fiber, 5 g. sugars= 1 1/2 starch, 1 veg., 2 lean meat, 1/2 fat=5.5 WW points)

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