This recipe came from the Weight Watchers website and is super yummy! It's a sweeter, barbecue chili. Enjoy!
1 pound(s) uncooked extra lean ground chicken breast (I used ground turkey, or you could use ground beef)
1 large onion(s), chopped
1 medium green pepper(s), seeded and chopped
3 clove(s) (medium) garlic clove(s), chopped
31 oz canned kidney beans, rinsed and drained
15 1/2 oz canned pinto beans, rinsed and drained
14 1/2 oz canned diced tomatoes
12 oz chili sauce
4 1/2 oz Ortega Diced Green Chiles, or other brand
1/4 cup(s) chili powder
2 Tbsp Worcestershire sauce
1 Tbsp molasses
1 Tbsp packed brown sugar
1 Tbsp Durkee Ground Cumin Seed, or other brand
* Place the chicken, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney and pinto beans, tomatoes, chili sauce, green chiles, chili powder, Worcestershire sauce, molasses, brown sugar, and cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly, 4–5 hours on high or 8–10 hours on low. Yields 1 1/4 cups per serving.
* Dark-colored seasonings, such as molasses, brown sugar, and chili powder, compensate for the lack of browning of the meat before simmering. Cornbread makes a great accompaniment to this zesty chili.
You can mix all the ingredients for this chili in the insert of the slow cooker the night before and pop it in the refrigerator. The next morning, simply place the insert into the slow cooker and set it on low before going to work.
***7 WW PointsPlus points per serving (1 1/4 cup) using the ground chicken as indicated.