3

Slow Cooker Chicken and Hominy Chili

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 ancho chile or chipotle powder.
Ingredients

vegetable oil

2 tsp

garlic clove(s)

1 medium clove(s), minced

uncooked onion(s)

1 small, chopped

uncooked celery

1 rib(s), medium, chopped

portobello mushroom(s)

1 item(s), or medium, chopped

yellow summer squash

1 medium, diced

tomatillo

1 cup(s), chopped, about 4 medium husked tomatillos

canned hominy

15½ oz, drained and rinsed

jalapeño pepper(s)

1 medium, cored, seeded and minced (do not touch seeds with bare hands)

table salt

½ tsp

dried oregano

¼ tsp

ground cumin

¼ tsp

black pepper

¼ tsp

uncooked white corn grits

1 Tbsp, regular-variety

uncooked boneless skinless chicken breast(s)

1 pound(s), cut into bite-size pieces

fat free chicken broth

1½ cup(s)

Instructions

  1. Heat oil in large skillet over medium-high heat. Add garlic, onion, celery and mushrooms; sauté until onion is translucent, about 5 minutes. Spoon mixture into a 3- to 4-quart slow cooker.
  2. Place squash, tomatillo, hominy, jalapeno, salt, oregano, cumin and black pepper in slow cooker; add grits, stirring constantly, to avoid lumps. Add chicken and broth; cover and cook on low setting for 4 to 5 hours. Yields about 1 3/4 cups per serving.

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