Slow cooker chicken and hominy chili
1
Points®
Total time: 5 hr 30 min • Prep: 25 min • Cook: 5 hr 5 min • Serves: 4 • Difficulty: Easy
Perfect for winter, this chili is packed full of delicious veggies. This one-bowl meal is extra hearty thanks to grits and hominy, both richly flavored corn products. Mildly tart tomatillos and jalapeno peppers add some heat and Mexican flare. Turn down the spice by trading green bell pepper for the jalapeno, if you like. Make a luscious topping for this chicken chili by combining 1/4 cup of fat-free sour cream with 1/4 teaspoon of ancho chile powder or chipotle chile powder. Serve each bowl with a lime wedge for added zing.
Ingredients
Vegetable oil
2 tsp
Garlic
1 clove(s), minced
Onion
1 small, chopped
Celery
1 rib(s), medium, chopped
Portabella mushrooms
1 item(s), or medium, chopped
Uncooked 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
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 skinless boneless chicken breast
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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