Red Chicken Chili

2 frozen chicken breast

1 can dark red kidney beans

1 can petite diced tomatoes with chipotle

1 can fire roasted diced tomatoes

1 can diced green chiles

1-1/3 cup frozen roasted corn

1 tbsp favorite chili seasoning

Spray slow cooker with cooking spray.

Place frozen chicken breast in bottom of slow cooker.

Combine remaining ingredients in a bowl. Pour over chicken.

Cook on low 8 hours. Shred chicken and stir into chili.

If split in half: 7.5 points per serving

If divided into four servings: 3.75 points per serving

Spicy Black Bean & Veggie Chili

1 tsp minced garlic
2/3 cup Morning Star Meal Starters Griller Recipe Crumbles
1 can tomatoes with zesty green chilies
1 can black beans, rinsed and drained
1 cup spinach, chopped
1 bell pepper, diced
1/2 tsp chili pepper
1/4 tsp ground chipotle pepper

Combine above ingredients in small slow cooker.

Cook 2 hours on high or 4 hours on low.

Whole Recipe: 8 points

White Chicken Chili

1 package chicken breasts, cooked and shredded

1 32 oz carton chicken broth

2 cans white beans, both cans drained and 1 can pureed

1 can corn, drained

1 jar verde salsa

1 tablespoon minced garlic

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon ground chipotle pepper

1 box Herb & Butter Rice-A-Roni

Combine above ingredients in slow cooker.

Cook on low 8 hours.

Serve with favorite toppings.

Slow Cooker Veggie Chili

2 large carrots, diced
2 celery ribs, diced
1 medium sweet onion, diced
Pam
1 large zucchini, chopped
1 yellow squash, chopped
1 tbsp chili powder
1 tsp dried basil
1 tsp cayenne pepper
1 8oz can tomato sauce
3 cups tomato juice
2 14.5oz can diced tomatoes, undrained
4 cans beans, rinsed and drained
1 cup frozen corn

Saute carrots, celery, and onion in skillet sprayed with Pam 10 minutes or until onions are translucent. Add zucchini and squash. Saute 3 more minutes. Add chili powder, basil, and cayenne pepper. Saute 5 more minutes.

Stir remaining ingredients together in slow cooker. Add veggie mixture.

Cover and cook on low 8 hours.