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Crockpot Spicy Chicken & Corn Chili

A healthy, spicy chili fit for a weeknight meal that's low fat while high in protein & fiber to leave you feeling full and with plenty of leftovers for lunch later in the week.
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Servings: 6 bowls
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 large yellow onion diced
  • 2 cloves garlic finely chopped
  • 3 tablespoons chili powder
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon hot smoked paprika*
  • 1 pound ground chicken breast
  • 1 cup mild or medium salsa*
  • 1 15 oz can no-salt-added tomato sauce
  • 2 cups frozen sweet corn
  • 1 can no salt added black beans drained & rinsed
  • 1-2 teaspoons salt divided
  • Optional for serving: chopped cilantro sour cream, shredded cheese, avocado

Method
 

  1. Combine all ingredients in the crockpot with the exception of the corn and black beans.
  2. Add in 1 teaspoon salt (additional salt can be added prior to serving)
  3. Stir all crockpot ingredients, breaking up the ground chicken the best you can.
  4. Place the lid on the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
  5. A half hour before serving, scrape down the sides of the crockpot and stir in the drained black beans, frozen corn and adjust salt to your liking.
  6. Place lid back on the crockpot and cook on low an additional 30 minutes until everything is heated through again.
  7. Serve with chopped cilantro, sour cream, shredded cheese and avocado.

Notes

*If you prefer less spicy, use a mild sauce and omit the hot smoked paprika in favor of traditional paprika.