Easy Dinner Recipe Of The Week ~ Slow Cooker Tex-Mex Chili


PER SERVING: 490 calories, 2.5 g fat (1 g saturated fat), 41 g protein, 460 mg sodium, 79 g carbs, 19 g fiber

1 28-oz can no-salt-added fire-roasted crushed tomatoes
1 14.5-oz can no-salt-added petite diced tomatoes
1 tbsp. chili powder
2 tsp. dried oregano
2 tsp. ground cumin
3/4 c. wheat berries
1 large onion, chopped
1 poblano pepper, cut into ¼-in. pieces
2 large cloves garlic, pressed
2 15-oz cans low-sodium beans (such as kidney or pinto), rinsed
1 c. frozen corn, thawed
2 c. shredded cooked white meat chicken

Cilantro leaves, Cotija cheese, and lime wedges, for serving

  1. In a 5- to 6-qt slow cooker, stir together tomatoes (and their juices), chili powder, oregano, cumin, 1 cup water, and ¼ tsp each salt and pepper. 
  2. Stir in wheat berries, onion, poblano, and garlic. Cook, covered, until wheat berries are tender but still a bit chewy, 7 to 8 hours on Low or 4 to 5 hours on High.
  3. Ten minutes before serving, gently stir in beans, corn, and chicken and cook until heated through. Serve topped with cilantro, Cotija, and lime wedges if desired.
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