1 lb chicken tenders or boneless skinless breasts, cut into bite-size pieces
1 cup coarsely chopped onion
1 can Great Northern Beans
1 can Black Beans
1 can Mexican-style stewed tomatoes, with juice
2 tbsp chili powder
Spray a large saucepan or Dutch oven with nonstick cooking spray and heat over medium heat until hot. Add the chicken and onion; cooking and stirring for 5 minutes or until the chicken is browned.
Combine the cooked chicken, onion, beans, tomatoes, and chili powder in a slow cooker or crockpot. Cover and cook on low setting for 4 to 4 1/2 hours.
1 can Great Northern Beans
1 can Black Beans
1 can Mexican-style stewed tomatoes, with juice
2 tbsp chili powder
Spray a large saucepan or Dutch oven with nonstick cooking spray and heat over medium heat until hot. Add the chicken and onion; cooking and stirring for 5 minutes or until the chicken is browned.
Combine the cooked chicken, onion, beans, tomatoes, and chili powder in a slow cooker or crockpot. Cover and cook on low setting for 4 to 4 1/2 hours.
Top each bowl with your favorite diabetic-friendly chili toppings.
Yield: 6 servings
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