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.
Total Fat 3g
Dietary Fiber 10g