Slow Cooker Chicken Chili Recipe

Author: From Food Network Kitchens

Nutrition

Cal/Serving: 844
Daily Value: 42%
Servings: 6

High-Fiber
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat15g23%
Saturated4g20%
Trans0g0%
Carbs117g39%
Fiber35g141%
Sugars13g0%
Protein66g131%
Cholesterol130mg43%
Sodium1726mg72%
Calcium359mg36%
Magnesium322mg80%
Potassium4047mg116%
Iron17mg95%
Zinc8mg52%
Vitamin A10403IU208%
Vitamin C41mg69%
Thiamin (B1)1mg64%
Riboflavin (B2)1mg44%
Niacin (B3)14mg69%
Vitamin B62mg86%
Folic Acid (B9)606µg151%
Vitamin B121µg15%
Vitamin E4mg21%
Vitamin K48µg60%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated4g0%
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Slow Cooker Chicken Chili
4

INGREDIENTS

  • 2 pounds ground chicken, coarsely ground preferred
  • 3 tablespoons chili powder, plus 2 teaspoons
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 (28-ounce) cans diced fire roasted tomatoes
  • 1 medium sweet potato (about 10 ounces), peeled and shredded
  • 1 (15-ounce) can low-sodium chicken broth
  • 1/4 cup instant tapioca (recommended: Minute tapioca)
  • 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon onion powder
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 to 3/4 cup lager-style beer, optional

Recipe Details

Prep
Cook
Total Time
Servings 6 servings