Directions:
- Combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 teaspoons cumin, 1/4 teaspoon cayenne and 1/4 teaspoon salt in slow cooker bowl. Cover and cook for 4 hours on high or 6 hours on low.
- Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili.
- Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit 5 minutes to soften the cornmeal. Sprinkle with Monterey Jack cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.93 Kcal (1499 kJ) | ||
| Calories from fat | 98.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 17% | |
|---|---|---|---|
| Cholesterol | 65.89mg | 22% | |
| Sodium | 1078.4mg | 45% | |
| Potassium | 615.79mg | 13% | |
| Total Carbs | 38.28g | 13% | |
| Sugars | 8.9g | 36% | |
| Dietary Fiber | 8.13g | 33% | |
| Protein | 28.45g | 57% | |
| Vitamin C | 30.8mg | 51% | |
| Iron | 3mg | 17% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 75.45 Kcal (316 kJ) | ||
| Calories from fat | 20.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 17% | |
|---|---|---|---|
| Cholesterol | 13.89mg | 22% | |
| Sodium | 227.34mg | 45% | |
| Potassium | 129.81mg | 13% | |
| Total Carbs | 8.07g | 13% | |
| Sugars | 1.88g | 36% | |
| Dietary Fiber | 1.71g | 33% | |
| Protein | 6g | 57% | |
| Vitamin C | 6.5mg | 51% | |
| Iron | 0.6mg | 17% | |
| Calcium | 19mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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