Thursday, January 16, 2014

Low-Cal Crock-Pot Chicken Chili from Your Pantry

How irritating is it when you get home from a store and realize that you forgot one ingredient for a dish you were going to make? Unfortunately, I do that quite often.. So this week, instead of making a quinoa dish, I had to raid my pantry and improvise..  Have to say, this chicken chili turned out great and is low in calories, cheap, and easy to make! It fed my husband, myself and our three children. Was the perfect amount for us.. And I love that all the ingredients are staples in my house. Will definitely turn to this whenever I need a warm meal on cold days!


  • 3 Boneless Chicken Breasts (trim off fat)
  • 3 cups Chicken Broth
  • 1/4 cup Minced Onion (I like to use dried so I don't have to buy a fresh onion!)
  • 1- 15.5oz can of Whole Kernel Corn (no salt added)
  • 1- 15.5oz can of Light Red Kidney Beans
  • 1- 15.5oz can of Black Beans (low sodium)
  • 1- 15.5oz can of Great Northern Beans
  • 1- 15.5oz can of Diced Tomatoes ("chili ready"... or Rotel works)
  • 2 tsp Garlic (again, I use dry.. always have it in my pantry)
  • 2 tsp Chili Powder (add more or less depending on how spicy you like it)
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1/2 tsp pepper
  • When serving, you can add some shredded cheese, a dollop of sour cream and/or some cilantro on top for more flavor... (and more calories!)

Mix all the ingredients (except the chicken) in the crock-pot. Once mixed, put the chicken breasts down into the mixture so they are fully submerged. Turn the crock-pot on high for 3-4 hours. Once cooked, take the chicken breasts out and shred with a couple forks. Put the shredded chicken back into the crock-pot and mix thoroughly. Turn heat down to low and cook for 1-2 more hours. There you have it!