Directions:
- In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper,
- Jalapeño, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon
- Of the salt.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- 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, and 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 a few minutes to soften the cornmeal.
- Serve sprinkled with a little of the Monterey Jack cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275 Kcal (1151 kJ) | ||
| Calories from fat | 98.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 17% | |
|---|---|---|---|
| Cholesterol | 65.89mg | 22% | |
| Sodium | 942.91mg | 39% | |
| Potassium | 464.61mg | 10% | |
| Total Carbs | 23.82g | 8% | |
| Sugars | 6.98g | 28% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 22.52g | 45% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 1.7mg | 10% | |
| Calcium | 56.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 98.82 Kcal (414 kJ) | ||
| Calories from fat | 35.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 17% | |
|---|---|---|---|
| Cholesterol | 23.68mg | 22% | |
| Sodium | 338.84mg | 39% | |
| Potassium | 166.96mg | 10% | |
| Total Carbs | 8.56g | 8% | |
| Sugars | 2.51g | 28% | |
| Dietary Fiber | 0.79g | 9% | |
| Protein | 8.09g | 45% | |
| Vitamin C | 7.8mg | 36% | |
| Iron | 0.6mg | 10% | |
| Calcium | 20.2mg | 6% | |
* 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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