While chicken thighs have more fat than chicken breasts, their rich flavor means you can eat smaller portions. Here, the chicken thighs add depth of flavor in this simple, low fat chicken chili.
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours, 10 minutes
Ingredients:
- 3 medium carrots, sliced
- 1 medium red pepper, chopped into 3/4-inch pieces
- 1 pound boneless, skinless chicken thighs, trimmed of fat and cut in half
- 1 15-ounce can no-salt-added corn, drained
- 1 15-ounce can reduced-sodium kidney beans, drained and rinsed
- 1 16-ounce jar low-sodium organic salsa
Preparation:
Place carrots and peppers at bottom of 4 quart crockpot, followed by chicken thigh pieces. Add corn, kidney beans and salsa. Cook on low for 6-8 hours.
Serves 4-6
Per Serving: Calories 402, Calories from Fat 46, Total Fat 5.2g (sat 1.2g), Cholesterol 94mg, Sodium 750mg, Carbohydrate 56.7g, Fiber 12.2g, Protein 32.4g
