Looking to take your chili up a notch? Try this southwestern chili recipe! It’s super easy – you just put everything in the crock pot and go.
In a ziploc bag, combine oregano, cornmeal, chicken pieces, garlic, chili powder and cumin. Set aside. Toss onion, celery and pepper in a crock pot or large, heavy, deep-sided skillet. If you use a crock pot for the onion, celery and pepper, cook on high for 10 minutes. If you use a skillet, cook for 5 minutes over medium heat. Add chicken mixture, salsa, juice and beans. Cover and simmer for 3 hours, shorter cooking time is required if skillet method is used. Add additional juice to reach desired consistency. Serves 8. Prep time: 3.5 hours
- 8-oz. skinless, boneless chicken breast, chopped
- 3 Tbs. cornmeal
- 1 Tbs. oregano
- 2 tsp. chili powder
- 1/2 tsp. cumin (optional)
- 1 Tbs. minced garlic
- 1/2 onion, chopped
- 2 ribs celery, chopped
- 1 (16-oz.) jar of salsa
- 1 can black beans
- 10-12 oz. V8 or tomato juice
Note: Cornmeal is used in this recipe, both for texture and taste.
Nutritional Information Per Serving: Calories: 126; Fat: 4g; Carbohydrates: 18g; Fiber: 4g; Protein: 9g.