Slow Cooked Sweet Chicken Chili

Sweet Chicken Chili with Truvia

Makes 8 Servings

Ingredients

6 skinless chicken breast
1 can red kidney beans (14.5 oz.), low sodium, undrained
1 can pinto beans (14.5 oz.), low sodium, undrained
1 can black beans (14.5 oz.), low sodium, undrained
1 cup green bell pepper, cleaned and chopped
2 tablespoon Truvía® Brown Sugar Blend
1 can tomato paste (6oz.), no salt added
2 tablespoon rice wine vinegar
2 teaspoon chili sauce
1⁄2 teaspoon salt

Directions

Pace chicken breast into bottom of slow cooker.

Pour in kidney, pinto and black beans.

Add onions, bell pepper, Truvía® Brown Sugar Blend, tomato paste, rice wine vinegar, chili sauce and salt.

Stir to combine all.

Cook on high setting for 1 hour.

Stir and set cooker to low and cook for at least 4 more hours.

Insert a meat or instant-read thermometer to determining the temperature of the thickest part of the chicken breast once meat reaches at least 165° Fahrenheit.

Carefully remove chicken breasts and shred with 2 forks.

Stir chicken back into chili.

Serve and refrigerate leftovers.

Nutritional Information

Calories 240
Total Fat 3g
Cholesterol 5mg
Sodium 410mg
Carbohydrate 43g
Dietary Fiber 10g
Sugar 10g

 

Recipe courtesy of Truvia.com.

Southwestern Gazpacho Soup


Makes 4 Servings

Ingredients

6 medium tomatoes, chopped
2 small cucumbers, chopped
1 medium sweet onion, diced
Juice from one lime
1/2 cup parsley or cilantro, chopped (save some for garnish)
3 cloves chopped garlic
1 teaspoon sea salt (more or less) to taste
1 teaspoon lemon juice
1 chipotle pepper in adobo sauce (buy a small can and just use one pepper)
1 teaspoon Louisiana hot sauce or a few drops Tabasco (to taste)
2 packets SweetLeaf Stevia® Sweetener

Directions

Blend all ingredients in a blender and adjust seasonings to taste. Serve in a bowl, garnish as desired.