
Slow cooker chicken and hominy chili
1
Points® value
Total Time
5 hr 30 min
Prep
25 min
Cook
5 hr 5 min
Serves
4
Difficulty
Easy
Make a luscious topping for our veggie-packed, chicken chili by combining 1/4 cup of fat-free sour cream with 1/4 teaspoon of chile powder.
Ingredients
Vegetable oil
2 tsp(s)
Garlic
1 clove(s), large, minced
Onion
1 small, chopped
Celery
1 stalk(s), medium, chopped
Portabella mushrooms
1 medium, chopped
Yellow summer squash
1 medium, diced
Tomatillo
1 cup(s), chopped, about 4 medium husked tomatillos
Canned hominy
2¾ cup(s)
Jalapeño pepper
1 medium, cored, seeded and minced (do not touch seeds with bare hands)
Table salt
½ tsp(s)
Dried oregano
¼ tsp(s)
Cumin seeds
¼ tsp(s)
Black pepper
¼ pinch(es)
Uncooked white corn grits
1 tbsp(s), regular-variety
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-size pieces
Fat free chicken broth
1½ cup(s)