Southwestern Chili

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.

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