With 10 minutes of prep work and a long, steady simmer in the slow cooker, this spicy two-bean chili with chicken thighs is perfect for busy weeknights.
What You Need
Original recipe yields 8 servings
1 can (15 oz.) red kidney beans, rinsed
1 can (15.5 oz.) black beans, rinsed
1 can (15 oz.) no-salt-added tomato sauce
1-1/2 cups TACO BELL® Thick & Chunky Mild Salsa
2 Tbsp. chili powder
1 Tbsp. adobo sauce
1 tsp. ground cumin
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup KRAFT Shredded Jalapeño Cheese
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Let's Make It
Combine first 7 ingredients in slow cooker. Top with chicken and vegetables. (Do not stir.) Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
Serve topped with cheese.
Top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed reduced-fat crackers.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.