January 24, 2015.
Recipe #24.

                                                                  Chicken Chili

2 Pounds Chicken Tenderloins; cut into small cubes.
Small amount of Olive or Canola Oil for browning.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
2 Cans of Mild Chili Beans.
1 Can Black beans.
1 Can Kidney Beans.
1 Can Reduced Sodium Diced Tomatoes or Diced Chili Tomatoes.
1 Can Tomato Paste.
1 Can Reduced Sodium Tomato Juice.
1 Packet Chili Seasoning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Chicken, Onion and Garlic in the Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

This is the time of year I love to make Chili. This is a different version than I usually make. It's lower in calories and fat than the traditional style using Ground Beef. It's also still really hearty. The Chicken and the Beans are delicious together. Give it a try! If you like Chili you will love this more figure friendly version!