Slow Cooker Mexican Chili Bowls from Del Monte® recipe
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Ingredients
- 3 (14.5 ounce) cans Del Monte® Diced Tomatoes with Zesty Mild Green Chilies, undrained 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained 1 (15 ounce) can black beans, rinsed and drained 1 (1.25 ounce) package taco seasoning mix 2 tablespoons mini chocolate chips 12 ounces boneless, skinless chicken breasts or thighs 2 tablespoons creamy peanut butter 2 (8.8 ounce) packages heat-and-serve brown rice Sour cream or plain Greek yogurt Shredded Cheddar cheese Sliced green onion Chopped fresh cilantro Lime wedges
Nutrition Info
- 271.7 caloriescarbohydrate: 39.4 gcholesterol: 23.8 mgfat: 5.6 gfiber: 8.6 gprotein: 16.2 gsaturatedFat: 1.8 gservingSize: -sodium: 1178.4 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Mexican Chili Bowls from Del Monte®
Directions
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Combine tomatoes, corn, beans, taco seasoning and chocolate chips in a 5-qt. slow cooker. Add chicken, lightly press down into tomato mixture to cover slightly. Cover and cook 8 hours on LOW or 4 hours on HIGH.
Remove chicken and cut into bite size pieces, return to slow cooker and stir in peanut butter. Prepare rice according to package directions. Serve chili in bowls over rice, with toppings, as desired.