diabeticcooking.comBlack and White Chili
Makes 6 servings
Ingredients
1 pound chicken tenders, cut into 3/4-inch pieces
1 cup coarsely chopped onion
1 can (about 15 ounces) Great Northern beans, drained
1 can (about 15 ounces) black beans, drained
1 can (about 14 ounces) Mexican-style stewed tomatoes, undrained
2 tablespoons Texas-style chili powder seasoning mix
   
Prep Time 15 minutes
Cook Time 4 to 4-1/2 hours (LOW)
Slow Cooker Directions
1. Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and onion; cook and stir 5 minutes or until chicken is browned.
2. Combine chicken mixture, beans, tomatoes with juice and chili seasoning in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours.
 
Serving Suggestion   For a change of pace, this delicious chili is excellent served over cooked rice or pasta.
Publications International, Ltd.
©Publications International, Ltd.
Nutrients per Serving
(1 cup chili)
Calories 260
Calories from Fat 6 %
Total Fat 2 g
Saturated Fat <1 g
Cholesterol 44 mg
Carbohydrate 34 g
Fiber 8 g
Protein 27 g
Sodium 403 mg
Dietary exchanges
2 Starch
2 Meat
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