Crock Pot Chicken Taco Chili

I'm a big chili fan, so when I saw this recipe I definitely wanted to try it! Very simple prep and a major bonus when you can put this all together in a slow cooker and forget it while you go on with your day.

Crock Pot Chicken Taco Chili
Servings: 10 • Serving Size: about 1 cup • Points+: 5 pts • Smart Points: 5
Calories: 209 • Fat: 3 g • Sat Fat: 0 g • Protein: 23 g • Carb: 26 g • Fiber: 7 g
Sugar: 4 g • Sodium: 867 mg • Cholesterol: 50 mg

Ingredients: 
1 small onion, chopped
1 (15.5 oz) can black beans
1 (15.5 oz) can kidney beans
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels
2 (10 oz) cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning or homemade (see below)
1 tbsp cumin1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions: 
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!

Photo and recipe credit: skinnytaste.com

Quinoa and Black Beans

I haven't had Quinoa for a while now, but I'm so happy I'm deciding to make it part of my weekly rotation in my meals. If you're trying quinoa for the first time or trying a new recipe for quinoa, this mix of quinoa, black beans, corn and spices will hopefully make this dish a new favorite!

Ingredients :
1 tsp olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups chicken broth (I choose low sodium)
1 tsp ground cumin
1/4 tsp cayenne pepper
Salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained

Directions:
1) Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2) Mix quinoa into the saucepan and cover with chicken broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

3) Stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through. Mix in black beans.

Note: I added cut up chicken breast to my dish, but without the chicken this makes a great side dish! Enjoy! :)

- Mike