Slow Cooker Chicken and Hominy Chili

By naqgal90

Make a luscious topping for our veggie-packed, chicken chili by combining 1/4 cup of fat-free sour cream with 1/4 teaspoon of ancho chile powder or chipotle chile powder. Swirl 1 tablespoon into each bowl before serving.

POINTS® Value: 5

Ingredients

• 2 tsp vegetable oil
• 1 large garlic clove(s), minced
• 1 small onion(s), chopped
• 1 medium stalk(s) celery, chopped
• 1 medium portobello mushroom(s), chopped
• 1 medium yellow summer squash, diced
• 1 cup(s) chopped tomatillos, about 4 medium husked tomatillos
• 15 1/2 oz canned hominy, drained and rinsed
• 1 medium jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
• 1/2 tsp table salt
• 1/4 tsp dried oregano
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1 Tbsp uncooked corn grits, regular-variety
• 1 pound(s) uncooked boneless, skinless chicken breast, cut into bite-size pieces
• 1 1/2 cup(s) fat-free chicken broth

Preparation

Step 1

Heat oil in large skillet over medium-high heat. Add garlic, onion, celery and mushrooms; sauté until onion is translucent, about 5 minutes. Spoon mixture into a 3- to 4-quart slow cooker.

Place squash, tomatillo, hominy, jalapeno, salt, oregano, cumin and black pepper in slow cooker; add grits, stirring constantly, to avoid lumps. Add chicken and broth; cover and cook on low setting for 4 to 5 hours. Yields about 1 3/4 cups per serving.