Chicken and Corn Chili

If you are watching your calories, you don't have to give up chili. Try this low-calorie and low-fat slow cooker recipe that has all the same spices and flavors as traditional chili.

Chicken and Corn Chili
Servings: 6 Prep 10 mins Slow Cook 6 hrs (low) or 4 hours (high)


  • 1 large onion, chopped
  • 1 pound boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 1 green pepper, seeded and chopped
  • 1 jalapeno chile, seeded and chopped
  • 1 3/4 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1 14 1/2 ounce can diced tomatoes with jalapenos, drained
  • 1 1/2 cups frozen corn, thawed
  • 2 15 ounce cans cannellini beans, drained and rinsed
  • 2 tablespoons stone-ground cornmeal
  • Shredded Monterey Jack cheese

Make It

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 287, Fat, total (g): 3, chol. (mg): 45, sat. fat (g): 1, carb. (g): 38, fiber (g): 9, pro. (g): 27, sodium (mg): 736, Percent Daily Values are based on a 2,000 calorie diet.