Chicken Taco Chili

Okay so admittedly, this picture does not look that appealing BUT in my defense, I could not take snap a picture of it all pretty in a bowl, because everyone ate it up before I got home!  That has got to speak volumes.  The BEST part of this, belly filling, soul warming dish is that it is totally low fat.  Yes I will say it again in case you didn't understand, LOW FAT!  Imagine that.

Now I wasn't home when the timer went off so the family ate it out of big bowls with some tortilla scoop chips.  However, the hubs let me know that this would have been even better, had I left him some cooked rice to serve it over!  Yes, the gaul, I know, but I figure I'll pass on the tip, in case anyone would like to serve it like that!

Ingredients:

1 onion, chopped
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
8-10 oz tomato sauce (marinara or other sauce that is not too italian seasoned)
1 can corn (drained)
1 can tomato w/ chilies (rotel or similar)
1 can diced tomato (or use two cans rotel instead)
1 envelope dry taco seasoning (heat level of your choice)
1 T chili powder
1 T cumin
1 package boneless chicken breasts or tenders (I used a pk of 12 tenders)
OPTIONAL TOPPINGS:  diced chilies or diced jalapenos, cilantro, sour cream, monterey jack/cheddar cheese

Recipe:

• Combine all ingredients except chicken in a crockpot and stir to combine.
• Place chicken on top and cook on low 6-8 hours depending on your slow cooker.
• You may want to shred the chicken prior to serving, but the chicken basically falls apart into small chunks anyway so that is how we had it.