1 1/2 lb skinless chicken breast
3 cups chicken broth
1/2 cup salsa
1 medium onion
1 medium bell pepper
2 Italian tomatoes......or use a can of diced tomatoes
3 minced garlic cloves
1 pkt chili seasoning mix
1 tsp each salt & pepper
1 tbsp Tabasco sauce
Green onion & low fat cheddar cheese (garnish).

Dice chicken and veggies. All all ingredients to your slow cooker. Stir to blend well, cover and set to "slow" for 6 hours. Garnish with green onion and cheese if desired.

Makes 6 servings

Cal: 112
Carb: 4 gm
Pro: 19 gm

3 pounds boneless beef chuck, cut into pieces
Two 15 oz cans pinto beans, drained, rinsed
2 onions, chopped
1/3 cup + 2 tbs chili powder
2 tbs tomato paste
1 3/4 cups low sodium beef broth
1/3 cup brewed coffee
28 oz can whole tomatoes, coarsely crushed
1 tsp dried oregano
8 cloves garlic, chopped
Salt and Pepper
4 tbs vegetable oil
Shredded cheddar cheese, sour cream, and/or diced avocado

Heat 1/2 Tbls oil in a pot. Pat the beef dry and season with salt and pepper.
Brown beef, adding more oil as needed. Transfer to a plate.

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (10.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Heat the oil in a large saucepan over medium−low heat.
Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and

6 cups chicken stock
1 lb. bag great northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded diced
2 diced chili peppers
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
salt to taste

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.

1 15−ounce Hormel Turkey With Beans, 99% Fat−Free Chili
1 8 oz. package fat−free cream cheese
1 cup reduced fat shredded sharp cheddar cheese

Allow the cream cheese to soften completely to room temperature.
Spread the cream cheese on the bottom of a shallow casserole type dish. Next, evenly spread the chili over the cream cheese.

Lastly, sprinkle the shredded cheese over the chili.

Bake at 350F for 20 to 25 minutes or until heated through.

Serve hot with baked tortilla chips.

Chili

Ingredients
1 pound ground beef
1 large clove of garlic, minced
1 can ( 15 1/4 oz.) Del Monte Whole Kernel Golden Sweet Corn, drained
1 can ( 16 oz.) kidney Beans, drained
1 cup salsa, mild, medium or hot
1 Can ( 4 oz.) diced green Chiles, undrained

Procedure
Brown meat with garlic in large saucepan; drain.
Add remaining ingredients. Simmer, uncovered, 10 minutes, stirring occasionally. Sprinkle with chopped green onions, if desired.

Recipe compliments of  Del Monte ®