Ingredients
1 1/2 pounds of skinless boneless chicken meat cut into bite-size pieces
1 (15 ounce) can of kidney beans, drained (retain half the liquid)
1 (15 ounce) can of black beans, drained (retain half the liquid)
1 large onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can of tomato paste
1 (14.5 ounce) can of stewed tomatoes
1/2 cup mango salsa (I used All Natural Frontera Gourmet Mexican Salsa Mango Key Lime with roasted tomato and habanero- medium)
2 tablespoons rice vinegar
1 bay leaf
1 teaspoon smoked paprika
1/2 teaspoon salt
1 tablespoon chili powder
ground black pepper to taste
Directions
Place all ingredients (the chicken meat, kidney beans with half their liquid, black beans with half their liquid, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, salt, chili powder, and black pepper) into a slow cooker, and stir well to combine. Set the cooker to High, cover, and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.
Serving Size 1/8 of a recipe
Servings Per Recipe 8
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Amount Per Serving:
Calories 253
Calories from Fat 50
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Total Fat 5.6g 9 %
Saturated Fat 1g 5 %
Cholesterol 36mg 12 %
Sodium 920mg 37 %
Potassium 657mg 18 %
Total Carbohydrates 33.5g 11 %
Dietary Fiber 9g 36 %
Protein 19.5g 39 %
Sugars 5.6g
Vitamin A 19 %
Vitamin C 40 %
Calcium 9 %
Iron 41 %
Thiamin 23 %
Niacin 64 %
Vitamin B6 23 %
Magnesium 18 %
Folate 23 %
Percent Daily Values are based on a 2,000 calorie diet.
Top with green onions, cheese, add corn chips for those that like Frito pies or whatever you desire!