No lie, this is the best chili I have ever eaten. Hands down. I got this recipe off of SkinnyTaste.com and it was definitely a winner! I cannot wait for you to try it yourself and I will be making this recipe again soon!
Serving size: 1 1/4 cups
Makes around 6 servings
Weight Watchers PointsPlus: 5/serving
1 16oz can of kidney beans
1 16oz can of black beans
2 cans of Rotel mild chilies
1 8oz can of Muir Glen tomato sauce
1 tbsp chili powder
1 tbsp cumin
1 tbsp fresh cilantro or dried cilantro
1 package of taco seasoning
1 pound of boneless chicken breasts
2% shredded Mexican cheese (1/4 cup is a serving)
In a crock pot combine, kidney beans, black beans, Rotel chilies, taco seasoning, tomato sauce, chili powder, and cumin. Place uncooked chicken breast on top. Cover and cook for 10 hours on low or 6 hours on high.
Before serving, place chicken in food processor and shred into small pieces. Put the shredded cheese back in the crock pot and mix all ingredients until chicken is fully combined with the beans and sauce. Sprinkle cilantro on top before serving.
Serve with 2% shredded Mexican cheese to taste. Enjoy with a spoon or dip with tortilla chips (my favorite!). This awesome, delicious meal helps fix my Mexican food craving! SO EASY and SO GOOD! Enjoy!! :)