SLOW COOKER CHICKEN CHILI

The Guardian (Charlottetown) - - FOOD -

Start to fin­ish: 4 to 6 hours on high, 6 to 8 hours on low (15 min­utes ac­tive) Serv­ings: 8

1 cup chopped yel­low onion 2 medium car­rots, peeled and sliced

4 cloves gar­lic, minced 2 tbsp pureed chipo­tles in adobo sauce 28-ounce can diced toma­toes, with juices

2 tbsp chili pow­der 2 tsp ground cumin Two 15 1/2-ounce cans black beans, drained 3 pounds bone­less, skin­less chicken thighs, trimmed of fat and cut into 1-inch pieces 2 scal­lions, trimmed and chopped Juice of 1 lime Kosher salt Shred­ded ched­dar cheese or Mex­i­can cheese blend Sour cream In a large slow cooker, com­bine the onion, car­rots, gar­lic, chipo­tles in adobo, toma­toes, chili pow­der, cumin and beans. Stir to com­bine, then add the chicken and stir again. Cook in the slow cooker on high for 4 to 6 hours, or low for 6 to 8 hours. Stir in the scal­lions and lime juice just be­fore serv­ing. Taste, then sea­son with salt. Serve with shred­ded cheese and sour cream on the side. Nutri­tion in­for­ma­tion per serv­ing: 410 calo­ries; 110 calo­ries from fat (27 per cent of to­tal calo­ries); 12 g fat (5 g sat­u­rated; 0 g trans fats); 175 mg choles­terol; 910 mg sodium; 29 g car­bo­hy­drate; 9 g fi­bre; 6 g sugar; 44 g pro­tein. Katie Work­man has writ­ten two cook­books fo­cused on easy, fam­ily-friendly cook­ing, "Din­ner Solved!" and "The Mom

100 Cook­book." She blogs at http://www.the­mom100.com/aboutkatie

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