Slow Cooked Sweet Chicken Chili

Sweet Chicken Chili with Truvia

Makes 8 Servings


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


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

Sweet Roasted Beet and Goat Cheese Salad

Sweet Roasted Beet and Goat Cheese Salad with Truvia

Makes 6 Servings



5 medium beets, cleaned, peeled and cut into chunks (red and yellow)
1⁄2 tbsp oil
1 teaspoon rosemary
1⁄2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon Truvía® Baking Blend


1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1⁄2 tablespoon oil
1 1⁄2 teaspoon Truvía® Baking Blend


3 cups mixed greens, washed and toweled dry
3 oz. low-fat goat cheese


Preheat oven to 400 degrees F

In a bag, toss the beets with oil, rosemary, salt, pepper and Truvía® Baking Blend to coat the beets.

Spread the beets in a single layer on a baking sheet.

Bake beets 45 minutes or until all are tender, stirring after 20 minutes.

For dressing, whisk the mustard, vinegar, oil and Truvía® Baking Blend together until dissolved.

In a large bowl, pour dressing over the greens and toss to coat.

Add the beets then toss.

Top with cheese.

Nutritional Information

Calories 120
Total Fat 8g
Cholesterol 15mg
Sodium 320mg
Carbohydrate 10g
Dietary Fiber 2g
Sugar 6g


Recipe courtesy of

Spicy Thai Noodles

Spicy Thai Noodles Recipe with Truvia

Makes 10 Servings


1 Tbsp red pepper flakes, crushed
1⁄3 cup sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
2 tablespoon Truvía® Nectar
1⁄4 cup soy sauce, low sodium
1⁄3 cup green onions, chopped
1⁄3 cup carrots, washed, dried and shredded
1⁄4 cup peanuts, roasted, unsalted, chopped
1 lbs. pasta, whole wheat dry
1⁄4 cup cilantro, washed, dried, chopped


In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 5-10 minutes.

Pour the oil through a fine-mesh strainer into a medium size bowl. Discard pepper flakes.

To the warm oil: whisk in the lime juice, rice wine vinegar, Truvía® Nectar, soy sauce, green onions, shredded carrots, and chopped peanuts, set aside.

In a large pot of boiling water, cook pasta according to packaging.

Drain pasta, place into a large bowl.

Toss noodles with oil mixture.

Top with chopped cilantro.

Serve the noodles warm, at room temperature for up to 1 hour or cold, refrigerate any leftovers.

Nutritional Information

Calories 240
Total Fat 10g
Cholesterol 0mg
Sodium 220mg
Carbohydrates 34mg
Dietary Fiber 6g
Sugars 5g


Recipe courtesy of